Stewed Beef Brisket with radish(luo bo dun niu nan )

Stewed Beef Brisket with radish

Introduction:

"Beef brisket refers to the soft muscles in the abdomen and near the ribs of cattle. The beef brisket of fresh yellow cattle is better. Beef Brisket has high protein content and delicious taste, which is deeply loved by people. It has the functions of tonifying spleen and stomach, supplementing qi and blood, strengthening muscles and bones, and eliminating edema. The beef brisket and white radish are cooked together. The white radish turns into food to remove fishiness. The beef brisket is mellow, fragrant, soft and glutinous. It complements each other and plays a role of Invigorating Qi and refreshing. "

Production steps:

Step 1: raw materials are ready;

Step 2: peel radish and cut into small pieces, slice ginger, chop garlic and wash other materials;

Step 3: soak the beef brisket in clean water, remove the blood, clean it, and cut it into the size you like;

Step 4: add proper amount of oil into the pot, add ginger and garlic, fragrant leaves, dry red pepper, orange peel, star anise, cinnamon and other small fire to stir fry the fragrance;

Step 5: pour in the sirloin and stir for a while, stir out the oil, so it won't be too fat;

Sixth step: pour the Baijiu into a little stir fry, then pour in soy sauce and soy sauce.

Step 7: add rock sugar and stir fry until the rock sugar dissolves;

Step 8: put all the ingredients into the sand pot and add hot water equal to the ingredients;

Step 9: add ginger slices and simmer for 60 minutes;

Step 10: add the white radish and continue to stew for 30 minutes;

Step 11: finally add salt to make your favorite taste;

Step 12: bowl.

Materials required:

Beef Brisket: 500g

White radish: half

Dried red pepper: 3

Star anise: 1

Fragrant leaves: 3 pieces

Orange peel: 2 pieces

Cinnamon: 1 small piece

Baijiu: 1 tablespoons

Soy sauce: 2 tbsp

Soy sauce: 1 tbsp

Rock sugar: 20g

Ginger and garlic: right amount

Salt: right amount

Note: 1, the longer the beef brisket stew time will be more soft rotten, enough time can be used casserole, no time to use pressure cooker is OK; 2, radish and beef brisket can not be cooked at the same time, otherwise it will be very rotten, generally radish boil half an hour is enough; 3, add water must be hot water, with cold water, a cold hot will affect the taste of beef brisket, protein can not play better; 4, stewed beef Put a few pieces of dried Hawthorn in the belly to make the brisket boil quickly.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Luo Bo Dun Niu Nan