Beef Brisket soup with radish(luo bo niu nan tang )

Beef Brisket soup with radish

Introduction:

"The soup was experimented several times before and after the experiment. The key is that the taste of the soup and meat is very difficult to make just right. Either the soup is salty or the meat is light. Finally, we had to use the bad strategy of" adding water ". As a result, the effect is very good. After eating, we drank two bowls."

Production steps:

Step 1: cut the beef brisket first, not too small. Set aside ginger and dried pepper

Step 2: put the beef brisket into the pot in cold water, add ginger slices and dried pepper, remove the blood foam when the water is boiling, and add a little yellow rice wine.

Step 3: turn the heat down and simmer for 30 minutes

Step 4: you can cut the radish at this time. Peel the radish as clean as possible, and peel more. The part with the skin has a bitter taste.

Step 5: after half an hour under the radish, this time put salt, put more, you can taste the soup, the soup is very salty, that's right. Then bring to a boil, turn to a low heat and simmer again for 30 minutes,

Step 6: by this time, the taste of meat and radish has gone in. Finally, add water. How much you can change depends on your own control. At this time, you can put pepper and chicken essence into it, so that you can taste it. If you feel it's OK, you can enjoy it after a little stew.

Step 7: Sprinkle shallots on the top of the bowl to make you appetite.

Materials required:

Beef Brisket: 500g

Radish: one

Salt: right amount

Pepper: right amount

Ginger: moderate

Dry pepper: right amount

Chicken essence: appropriate amount

Shallot: moderate

Yellow rice wine: right amount

Note: this soup is best with sirloin, sirloin with a little fat, soup will be a little oily, afraid of clean friends can first put sirloin in the pan fried, radish as long as all transparent, I like to eat rotten radish, because it is more delicious, do not like friends later put radish also OK.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Luo Bo Niu Nan Tang