Homemade beef brisket with tomato and radish

Winter is here. If we make some homemade tomato, radish and beef brisket stew at home, it can be said to be a delicious dish in winter. Here are the specific methods:

How to make homemade tomato, radish and beef brisket pot:

Wash and deseed the dried red peppers, cut the green onions into inch-long sections, and slice the ginger. Wash and cut the white radish into dices. Wash the tomatoes and pour hot water over them to make it easier to peel them. Cut the peeled tomatoes into pieces and set aside. Put a small amount of peanut oil in the pot, and when the oil is hot, stir-fry the chopped tomatoes until the soup comes out. Then transfer the fried red soup to the soup pot and set aside.

Cut the beef brisket into pieces and soak it in cold water for about an hour, changing the water twice in the middle until the beef brisket stops bleeding. Put the soaked beef brisket into the pot with cold water and add a little cooking wine to remove the fishy smell. After the water boils for one or two minutes, remove it, rinse it with warm water, and drain the water for later use.

Put a little oil in the pot, add scallion, ginger, star anise and peppercorns and sauté until fragrant. Remember to pick out the peppercorns when you smell the fragrance.

Pour in the beef brisket, add the dried chili segments, and add appropriate amount of dark soy sauce and sugar and stir-fry until the beef brisket is oily. Add the chopped white radish and stir-fry evenly, then transfer the fried beef brisket and white radish to the soup pot.

Add an appropriate amount of hot water, bring to a boil over high heat, then simmer over low heat for about 1.5 hours. Add dark soy sauce and salt 15 minutes before serving. If you are not in a hurry to eat, it is best to continue simmering for half an hour after turning off the heat.