Recipe of Stewed Beef Brisket with Radish

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  1.Get ready for Douban Sauce, light soy sauce, cooking wine, rock sugar, star anise, cinnamon, onion, ginger, garlic, dried red pepper, cumin, Sichuan pepper

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  2.Soak the beef brisket in cold water for half an hour, change the water twice during this period, and clean it.Put it into a pot of cold water and bring to a boil, skimming off any blood foam.

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  3. Cut the blanched beef brisket into small cubes of about 2cm.

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  4. Heat oil in a pan, add ginger, garlic, Sichuan peppercorns, and dried red peppers in sequence over low heat.Saute.

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  5.Put the cubed beef brisket into the pot and stir-fry the water.

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  6. Stir-fry the beef brisket until it is slightly yellow and dry, add the bean paste and stir well.

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  7. Then add light soy sauce, cooking wine, rock sugar, cumin, cinnamon, star anise, and stir in uniform.

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  8.Then put the washed and cut radish into the pot and mix well.

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  9. Pour a bowl of hot water into the pot, not too much, the radish will release a certain amount of water , the electric pressure cooker will not lose much water when stewing.

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  10. Transfer all ingredients into the pressure cooker and turn on the brisket mode.If you use an ordinary pot or cast iron pot to stew, it may take more than an hour.Add the radish and brisket until the chopsticks can be inserted smoothly, otherwise the radish will stew and fall apart after stewing for a long time.The cooking time in the electric pressure cooker is short and the radish will not fall apart when put in together.

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  11. After stewing, put it into the casserole and taste it.If it is not salty enough, add some salt.Simmer over low heat for a few minutes to thicken the soup.

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  12. Serve and enjoy!