The method of stewing beef with radish

Health benefits

Beef: Tonifying the spleen and stomach, strengthening muscles and bones, nourishing qi and blood

White Radish: Promoting Blood Circulation and Removing Stasis

Sichuan peppercorns: maintaining skin and mucosal health

Ingredients and materials

380g beef

300g white radish

8 grams each of scallion and ginger (boiled in water to remove fishy smell)

Cooking wine (boiled to remove fishy smell) 10g

A small handful of Sichuan peppercorns

3 pieces of bulk material

6g soy sauce

5 grams of white sugar

Salt in moderation

20 grams of salad oil

1 gram of chicken essence

10 grams of scallion slices (stewed meat)

Ginger slices (stewed meat) 10g

Moderate amount of scallion and cilantro foam

The method of stewing beef with radish

1. The finished product picture of beef stewed with radish.

2. Prepare main ingredients: 380g beef, 300g white radish.

3. Cut beef into 2cm square pieces.

4. Cut the white radish into 2 cm square pieces.

5. Prepare the seasonings.

6. Put an appropriate amount of water into the pot and bring it to a boil, then pour in the beef. Add scallions and ginger, cooking wine, and boil for 3 minutes.

7. Remove the blood foam, take out the beef and put it on a plate for later use.

8. Heat up the wok and add white sugar, stir fry until a caramel color appears.

9. Pour in the beef and stir fry until colored.

10. Add scallion and ginger slices and Sichuan peppercorns.

11. Add soy sauce and an appropriate amount of water.

12.Bring to a boil over high heat, simmer over medium low heat for 40 minutes.

13. Pour in white radish, add salt, stir fry and continue to stew for 20 minutes.

14.20 minutes, the beef is soft and tender, and the radish is flavorful.

15. Add chicken essence and scallion cilantro foam, stir fry evenly.

16. Take out the pot and put it on a plate, complete the delicious and nutritious beef stewed with radish.

17.Let's taste this dish together for the New Year's Eve dinner!

Tips

1. When stewing beef, be sure to add salt afterwards, as the meat is more likely to rot.

2. When stewing meat, be sure to add water all at once. Adding water in the middle can affect the taste of the meat and cause it to age.

3. White radish is not a very resistant ingredient to stewing. Beef must be stewed until it is tender before adding radish, so that the radish can be cooked and taken out of the pot.

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