Stewed radish with beef brisket(niu nan dun luo bo )

Stewed radish with beef brisket

Introduction:

Production steps:

Step 1: wash the beef brisket and cut it into pieces.

Step 2: break the ginger.

Step 3: put the beef brisket into boiling water and remove the foam.

Step 4: put oil into the frying pan, heat the oil, add the bottom material of the frying pan over medium low heat and stir fry until fragrant.

Step 5: add Chinese prickly ash, star anise, ginger, garlic, dried pepper and stir fry until fragrant.

Sirloin Baijiu sixth step: add water into the pot, add soy sauce, white wine and beef brisket to boil. (the water is subject to the beef brisket)

Step 7: transfer all the soup and ingredients into the casserole, add soy sauce, chicken powder, sugar and hawthorn, mix well.

Step 8: bring to a boil over high heat, cover and simmer over low heat for 2 hours until the brisket is soft and rotten. (if there is a pressure cooker, it can save a long time)

Step 9: peel the radish and cut it into pieces.

Step 10: add water and salt to the original juice, add radish and cook until done. (water should be no more than radish)

Step 11: wash coriander and cut into sections.

Step 12: put the radish on the bottom of the bowl, cover it with beef brisket, pour the soup, and sprinkle with coriander.

Materials required:

Beef Brisket: 300g

White radish: 500g

Dried Hawthorn: 4

Coriander: 3

Dried pepper: 5

Ginger: 1 large piece

Garlic: 3

Cooking oil: 3 tbsp

Little Swan hot pot ingredients: 80g

Zanthoxylum bungeanum: 20

Star anise: 2 capsules

Chicken powder: 1 tsp

Delicious soy sauce: 1 tbsp

Sugar: 1 teaspoon

Baijiu: half tablespoon

Salt: right amount

Note: the purpose of adding hawthorn is to make the beef brisket soft and rotten more easily. Radish is not put into the pot together with beef brisket, so as to avoid radish grabbing the taste of beef brisket and bad taste. Little Swan brand hot pot material is not too spicy, like spicy friends to choose.

Production difficulty: Advanced

Technology: stewing

Production time: several hours

Taste: spicy

Chinese PinYin : Niu Nan Dun Luo Bo