Cantonese cuisine: Stewed Beef Brisket with radish(yue cai luo bo niu nan bao )
Cantonese cuisine: Stewed Beef Brisket with radish
Introduction:
Production steps:
Materials required:
Beef Brisket: 800g
White radish: 1 root
Scallion: 20g
Jiang: three Liang
Minced garlic: 20g
Star anise: 1 piece
Chinese prickly ash: 10
Peanut oil: 20g
Sufu: 2 columns
Bean paste: 30g
Oyster sauce: 1 teaspoon
Cooking wine: 30g
Soy sauce: 20g
matters needing attention:
Production difficulty: ordinary
Technology: pot
Production time: one hour
Taste: salty and fresh
Chinese PinYin : Yue Cai Luo Bo Niu Nan Bao
Cantonese cuisine: Stewed Beef Brisket with radish
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