Beef Brisket with Pickled Pepper and Braised Radish

Overview

How to cook Beef Brisket with Pickled Pepper and Braised Radish at home

First, wash the beef brisket and cut it into cubes. Boil the water in a pot, pour in the cut beef brisket, blanch the water to remove the blood, and take out the beef brisket.
Wash the radish and cut into cubes.
Cut the pickled peppers, pickled ginger, pickled onions, old ginger and garlic, and prepare other aniseed ingredients.
Pick and wash the chives and scallions you grew yourself, chop the scallions and cut the cilantro into sections.
Pour rapeseed oil and lard into a hot pan. When the oil is hot, add Sichuan peppercorns, old ginger, garlic, pickled peppers, pickled ginger, pickled onions, Pixian watercress, and aniseed and stir-fry over low heat until fragrant.
Pour in the beef brisket and stir-fry for a few times over high heat, then add two tablespoons of white wine, one teaspoon of sugar, and one teaspoon of pepper and stir-fry evenly.
After frying until fragrant, add hot water and bring to a boil, then turn down the heat and cover with a lid to simmer.
Wait for the beef brisket to simmer for about half an hour.
Add the radish and bring to a boil over high heat.
Cover and simmer over low heat for half an hour, then add half a spoonful of chicken essence and MSG.
Put into the casserole that has been cooked in advance.
Finally, sprinkle with chives and coriander, and you have a bowl of spicy, soft and glutinous beef brisket with roasted radish.