Sichuan tasty

Ingredients: a catty of high-quality beef brisket and a white radish, both in size and according to the degree of love for meat.

Ingredients: a teaspoon of pepper, a large star of aniseed, a proper amount of Pixian watercress (a proper amount means the degree of spicy or salty you can bear), 4 large slices of ginger, half a green onion, a proper amount of thirteen spices, a proper amount of soy sauce (to supplement the salty taste of watercress), a proper amount of soy sauce (for color matching, just look at the color), a teaspoon of sugar and a tablespoon of cooking wine.

Wash the brisket, cut it into pieces, and blanch it in boiling water. Wash the blood foam with cold water.

Cut the radish into hob blocks (that is, turn the radish when cutting and cut the radish into irregular blocks). Don't be too big, or it won't be cooked well.

Put oil in a wok, add pepper aniseed, fry until fragrant, then add onion ginger and Pixian watercress, stir-fry until fragrant, and then add the copied and washed brisket. Stir-fry until even, and add cooking wine while frying.

Put in two soup bowls of cold water, and pour in all the other ingredients. If you are not sure about putting it right once, you can put the soy sauce and the soy sauce bit by bit, and keep tasting the taste, so that the soup is slightly salty than normal (because radish is very tasty). The soup should be bright red at this time.

Cook the beef brisket on the slowest fire for more than an hour. After tasting the brisket, you can put the radish. Continue to cook on slow fire for about 20 minutes. When the radish is cooked, it can be served on a plate.

The advantage of this dish is that the hotter it is, the better it tastes. You can cook a large pot on weekends, divide it into two or three portions and put it in the frozen layer of the refrigerator. Take it out when you want to eat, heat it up and plate it.

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