Radish sirloin(luo bo niu nan )

Radish sirloin

Introduction:

Production steps:

Step 1: first cut the beef brisket into pieces of appropriate size, boil hot water in the pot, blanch the beef brisket and then remove it.

Step 2: put a little oil in the pot, stir fry garlic, ginger, red onion, Chinese prickly ash, star anise and pepper, then add hot pot material and bean paste, finally add the blanched beef brisket, stir fry until slightly scorched, add salt, soy sauce, soy sauce, sugar, cooking wine, color, stir well, add water and bring to a boil.

Step 3: after boiling, put it into an electric pressure cooker to cook for 15-20 minutes, pour it into a frying pan, and then put in radish pieces. Because radish is added, it needs to be seasoned again. After boiling, turn the heat down and simmer for 10-15 minutes until the radish is tasted. You can also adjust the time according to your own taste. Finally, add oyster sauce, chicken essence, take out the pot, and sprinkle with chive or coriander.

Step 4: finished product drawing

Materials required:

Beef Brisket: right amount

Radish: right amount

Dry pepper section: appropriate amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Garlic: right amount

Red onion: right amount

Hot pot ingredients: right amount

Pixian Douban sauce: right amount

Ginger: right amount

Salt: right amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Sugar: right amount

Oyster sauce: right amount

Chicken essence: appropriate amount

Note: if there is too much oil in the beef brisket, you can boil it out in the pot and use it to stir fry the ingredients. It tastes better!

Production difficulty: unknown

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Luo Bo Niu Nan