300g of beef brisket, 500g of white radish, 4 original dried hawthorns, 3 coriander, 5 dried chillies, 3 ginger/kloc-0 chunks, 3 garlic, 3 tablespoons of cooking oil, 80g of chafing dish, 20 chillies, 2 star anise, chicken powder/kloc-0 teaspoon, and extremely fresh soy sauce/kloc-0.

working methods

1. Wash the brisket and cut into pieces.

2. Ginger is broken.

3. Blanch the brisket in boiling water to remove the foam.

4. Put the oil in the wok. After the oil is hot, add the bottom material of the hot wok and stir fry.

5. Add pepper, star anise, ginger, garlic and dried Chili and stir fry.

6. Fill the pot with water, add soy sauce, white wine and beef brisket, and bring to a boil (the water is subject to the fact that the beef brisket has not passed).

7. Move all the soup and ingredients in the pot into the casserole, add soy sauce, chicken powder, sugar and hawthorn and mix well.

8. After the fire boils, cover the pot and stew for 2 hours until the breast meat is soft and rotten. If you have a pressure cooker, you can save a long time.

9. Peel the white radish and cut into pieces.

10, add water and proper amount of salt to the raw juice, add radish and cook until cooked (the water is subject to radish).

1 1. Wash coriander and cut into sections.

12, put the radish at the bottom of the bowl, cover the brisket, then pour the soup and sprinkle with coriander.