Stewed beef and radish(qing dun niu rou luo bo )

Stewed beef and radish

Introduction:

Production steps:

Step 1: prepare the fresh beef and cut it into small pieces

Step 2: blanch in cold water

Step 3: burn the foam, take out the beef and pour out the water

Step 4: prepare scallion and ginger slices

Step 5: prepare star anise, Chinese prickly ash, pickled jujube, wolfberry, longan and fresh cinnamon

Step 6: put the blanched beef into the pressure cooker, place the scallion and ginger slices, pour a little soy sauce, and adjust the time to 20 ~ 30 minutes.

Step 7: peel the radish, cut into small cubes and set aside.

Step 8: transfer the pressed beef to the casserole, add the radish, pour in the original soup, add other ingredients, bring to a boil over high heat, add appropriate amount of salt, turn down the heat and simmer slowly until the radish is cooked and tasty, turn off the heat and sprinkle with coriander.

Step 9: the finished product is out of the pot, and a small dish and a bowl of desserts are made along the way....

Materials required:

Beef: 1 jin

White radish: 2 jin

Scallion: a little

Ginger slices: a little

Red dates: 2

Longan: 2

Star anise: one

Pepper: a little

Fresh cinnamon: a little

Wolfberry: a little

Coriander: a little

Salt: a little

Soy sauce: a little

Note: beef choose lean and fat beef, blanching time should not be too long, some accessories can not put salt, do not put too late, otherwise radish is not tasty

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Qing Dun Niu Rou Luo Bo