Radish and beef brisket(dian fan bao ban luo bo niu nan )

Radish and beef brisket

Introduction:

Production steps:

Step 1: cut Niunan into pieces, cut radish into hob pieces, wash star anise, cinnamon and prickly ash and set aside, slice ginger.

Step 2: add water to the pot, bring to a boil, add water to the beef brisket, take it out after two or three minutes, drain and cool the boiled water.

Step 3: add ginger slices and oil into the frying pan, saute the ginger slices, stir fry the beef brisket, add appropriate amount of salt, sugar and soy sauce, stir fry until the beef brisket changes color, add star anise, cinnamon and pepper, stir fry until the beef brisket has fragrance.

Step 4: add water over the sirloin, cover it until the water boils, pour the sirloin and water into the clean inner liner of the rice cooker, press the cook button, and after one hour, it will automatically jump to the heat preservation position without opening.

Step 5: add oil and ginger slices in the frying pan, stir fry radish after fragrant, add a little salt and soy sauce, stir fry until the radish changes color. Add water without radish, stew for half an hour.

Step 6: pour the beef brisket into the frying pan, stir fry the radish and beef brisket continuously, let the radish absorb the flavor of beef brisket, turn off the fire after 10 minutes, and put on the plate.

Materials required:

Radish: 1500g

Beef Brisket: 500g

Star anise: right amount

Zanthoxylum bungeanum: right amount

Cinnamon: moderate

Ginger: right amount

Pepper: right amount

Peanut oil: right amount

Soy sauce: right amount

Sugar: right amount

Note: like beef, if you don't cook it immediately after you buy it, you can keep it fresh for half a day as long as you don't touch the water, open the mouth of the bag and hang one of them on the hook.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Dian Fan Bao Ban Luo Bo Niu Nan