Beef stewed radish practice is as follows:

Tools/materials: white radish, beef chunks, green onion, ginger, cinnamon, coriander, pepper, star anise, cilantro, light soy sauce, light soy sauce, cooking oil, cooking wine, salt, rock sugar, chicken essence, oil, water, pots and pans, knife.

1, white radish, beef cut into pieces, scallion cut into sections, ginger slices, cilantro cut into sections spare. Beef blanch in cold water, put ginger, 1 spoon cooking wine, large fire boil skimming foam, fish out and wash with warm water and spare.

2, the pot of oil into the ginger, scallions, burst incense, put the beef stir fry, put soy sauce, soy sauce, oil, salt, cinnamon, sesame seeds, pepper, star anise, rock sugar, continue to stir fry for a few seconds, into the end of the boiled water over the beef, high heat to boil to a small fire stew for an hour.

3, and then into the white carrot pieces, stew for about 20 minutes, put some parsley, chicken off the fire can be.

Beef selection tips

1, observe the color

Normal fresh beef muscle is dark red, uniform, shiny, slightly dry appearance, especially in winter its surface is easy to form a thin layer of air-dried film, fat is white or cream color. And not fresh beef muscle color is dark, no luster, fat showing yellowish green.

2, feel feel

Fresh beef is elastic, finger pressure depression can be immediately restored, the new cut surface muscle fibers are dense. Not fresh beef after finger pressure depression can not be restored, leaving obvious indentation.

3, smell

Fresh meat is with fresh meat flavor, not fresh beef smell or even odor.