Cantonese style radish beef brisket

Overview

This heart-warming winter meal is also great to cook on the first day and serve as a lunchtime meal the next day

Cut the beef brisket into small pieces. Be careful that it will shrink after cooking. Don’t cut it too small
Prepare the auxiliary ingredients: a head of garlic, a piece of ginger, minced, a few peppercorns, a little star anise, a small piece of tangerine peel
Prepare oil-consuming rock sugar, pepper powder, salt
Put the cut beef brisket into the pot and stir-fry without adding any water
Add the garlic, ginger, peppercorns, star anise, cinnamon, and stir-fry until fragrant. You can add blended oil or olive oil to the bottom of the pan
Put the fried beef brisket into the pot and fry for 5 minutes. Remember to turn down the heat because there is not much water in the pot at this time
Add oil, salt, rock sugar and pepper and stir-fry, then add a bowl and a half of water and bring to a boil
Transfer to the pressure cooker and continue cooking to release the gas, then lower the heat and simmer for 40 minutes
At this time, you can prepare to peel and cut the radish into pieces and wait for it to cook in the pressure cooker for 40 minutes before adding it in
After cooking for 40 minutes, the pressure cooker is almost out of water. Add the radish and a bowl of water. If you are not worried, you can add more water
Cook on high pressure for 10 minutes and then remove from the pot
Due to the presence of Sichuan peppercorns, it is sweet, numb and salty. It is a perfect match with a bowl of rice in winter!