Stewed beef brisket with white radish

Overview

White radish can not only absorb greasy fat and the smell of meat, but also has the effect of eliminating food accumulation, reducing phlegm, and relieving the digestive burden of eating meat on the stomach. The difference between stewed meat in a ceramic stew pot and stewed in a pressure cooker is that the shape remains intact, but the meat is thoroughly cooked and easy to digest. The super heat storage capacity of the pot continues to release heat after the heat is turned off, allowing the flavor to enter the meat, which is very delicious.

Tags

• hot dishes
• home cooking
• maternity
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• aniseed
• beef brisket
• cooking wine
• onions
• sugar
• white radish
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 First wash the beef brisket and cut it into strips about two centimeters wide and three centimeters long, and boil the water. Add the beef brisket to the pan and fry, add soy sauce to color, wait until the soy sauce is evenly dyed on the beef brisket, then add water to cover the beef brisket.

   

2. 2 After simmering over low heat for half an hour, when the beef brisket is basically cooked and tender, add radish (cut into pieces), bring to a boil over high heat, continue to simmer over low heat, and it will be ready in about half an hour.

   

3. 3 After cooking, you can add seasonings (salt, sugar) appropriately