Ingredients and methods of beef brisket with radish

I heard that the soup made with radish and beef brisket is super nutritious, and I actually succeeded in making it today.

Radish beef brisket ingredients:

Half a pound of first-grade yellow beef brisket (less than half a pound, 11 yuan, 25 yuan per pound, purchased at ParknShop)

White radish: 2 yuan large white radish (more than one pound), cut into small pieces

Spices: 1 star anise, 1 cinnamon bark, 1 orange peel, 1 licorice slice   (If you buy one dollar worth of stuff at the market and you have extra, you can use it next time. Don’t put too much.)

Others: a small piece of ginger, cut into small pieces, 3 cloves of garlic, mashed into garlic (use IKEA's garlic tongs)

Other seasonings: dark soy sauce (2 spoons), sugar (3 spoons), salt (a little), Haitian Zhuhou sauce (1 spoon), cooking wine (1 spoon)

How to cook beef brisket with radish

Step 1: Blanch the beef and cut into pieces

*Prepare a basin of cold water

1) Bring a pot of water to a boil over high heat, slowly add the beef (cut into large pieces by ParknShop) step by step, making sure the water does not cool down.   Wait for the water to boil again and start counting the time, which should be about 3-4 minutes (no more foam floating out).

2) At this time, use a colander to scoop out the beef, place it in the cold water prepared nearby, cool it down quickly, and then rinse it.

3) The beef will shrink after being rinsed. You can cut it into the size of the beef brisket you eat outside. The beef will feel very elastic and easy to cut. There will be a little blood when it is cut, so rinse it with cold water after cutting and dry it for later use.

Step 2: Stir-fry the beef and add water to boil

* Boil some water on the spare stove

1) Heat a large hot pot and add a little oil (it is said that beef is very oily). Then add the chopped ginger and minced garlic, fry until fragrant, add a spoonful of Haitian Zhuhou sauce and stir-fry until fragrant

2) Add the dried beef and stir-fry to make the Zhuhou sauce evenly adhere to the beef, then add 2 spoons of cooking wine, stir-fry, and add half a spoon of salt (less than usual cooking, because Zhuhou sauce is salty, and soy sauce will be added later)

*The water next to it is already boiling

3 ) Use a spoon to add boiling water from the pot next to it into the wok little by little, until the water just covers the beef (this ensures that the water is warm enough; in addition, I made a lot of soup this way, because the radish will also release water later)

4) Add the prepared star anise, cinnamon, orange peel and licorice;

5) When the water is boiling, add 2 spoons of dark soy sauce and 3 spoons of sugar and boil for 1-2 minutes

Step 3: Electric pressure cooker

1) Turn off the heat and pour the beef + soup in the wok into the electric pressure cooker   (In order to ensure the temperature, I first scalded the inner pot of the electric pressure cooker with boiling water, hehe)

2) Add the chopped radish and stir evenly with chopsticks

3) Cover with lid and press for 20 minutes

The above methods are summarized as follows:

1) The beef brisket sauce is not as thick as that in other restaurants, but it is enough. I will eat beef brisket and radish with rice at noon. I plan to cut two potatoes and put the remaining sauce in the evening and simmer it in a pressure cooker. It will definitely be delicious!

2) If you like strong flavors, you can add more salt and dark soy sauce. The taste is just right for me:)

3) Don’t put too much spices. I was greedy and put half a star anise. I felt that the taste of star anise was quite strong, but it was okay.