There are 5 steps in turnip and beef minced meat practice.

Specific ingredients: including a piece of beef brisket, a package of beef tendon, a radish, two pieces of nanmai, a number of green onions, a few dried chili peppers, a number of ginger, the right amount of salt, the right amount of chicken essence, the right amount of red-hot sauce, the right amount of cooking wine, the right amount of five-spice powder.

1, the first to prepare white radish, brisket, beef tendon. Brisket, beef tendons cut into pieces, blanch in the pot, blanch the brisket and beef tendons with cold water rinse clean.

2, hot frying pan, sautéed onion and ginger and dry chili. Put the brisket and beef tendons into the stir-fry, stir-fry process put two spoons of cooking wine, and a little five-spice powder. Then pour a large bowl of water, not over all the ingredients.

3, and then prepare the nanmilk, clip two pieces of nanmilk to the soup, simmer together, pour two spoons of braising sauce, and then add salt and chicken seasoning.

4, then pour the beef soup into the pressure cooker, pressure cooker pressure for 35 minutes (so that the brisket and beef tendon is easier to cook), pressure cooker end, pour the beef soup back into the pot.

5, the last radish hobnail cut into pieces and put into the pot, about 15 minutes to cook.