The radish stew
By VicentaLakin
A white radish not only absorbs fat fat and meat smell, but also digests, stings and wide-ranging effects, allowing for the digestive burden of eating meat to be absorbed in the stomach. The difference between pottery stew and high-pressure pot stew is that the meat is still in shape, and it is particularly digestive, and super-heat capacity continues to release heat in the pot after the fire has shut down, allowing the taste to enter the meat, which is delicious。
Recipe Recommendations
- beef brisket 500 grams
- white radish 250 grams
- soy sauce appropriate amount
- aniseed appropriate amount
- onion appropriate amount
- salt appropriate amount
- sugar appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for The radish stew
1
First, the oxen is washed to a strip of about two centimetres wide and three centimetres wide, burning hot water across. Put it on the boiler, put it on the soy sauce, until the soy sauce is evened with the soy sauce, and water floodes it。
2
After half an hour of slow roasting with a small fire, the calf is essentially soft, placed in radish (crunches), burned with a big fire, continued with slow roasting with a small fire, and almost half an hour later。
3
When boiled, you can increase the sauce properly (salt, sugar)The radish stew Make Tips
The number of radish is half or two-thirds of the calf. It's better not to be as many, because it reduces the aroma