The radish stew
By VicentaLakin
Soupor pressure pan trial report
Recipe Recommendations
- beef brisket 600 grams
- white radish half a
- onion a little
- Jiang appropriate amount
- garlic appropriate amount
- octagonal a little
- geranyl appropriate amount
- pepper appropriate amount
- cinnamon appropriate amount
- red pepper one
- slightly spicy
- stewed
- half an hour
- ordinary
Steps for The radish stew
1
Clean up the oxen and cut the small pieces
2
I'll add a little sip of wine
3
Hot pans, onions, ginger pots, a spoonful of soy sauce
4
I'm going to pour a good oxen into the pot
5
After the fragrance, cook some wine, then put in a spoon, two spoons, a little salt and sugar
6
When the cow's fried, there's no meat
7
Cover the pressure cap and turn the fire around for 18-20 minutes
8
When you breathe, you put in a good white radish
9
It's five, six minutes before the radish gets soft and transparent
10
Finally, we'll put garlic and pepper in it and we'll get out of the potThe radish stew Make Tips
1. For stewing, the brisket is the best choice; it has a good balance of fat and lean meat and isn't tough.
2. For 600g of meat, 20 minutes on low heat in a pressure cooker after it reaches pressure will make it very tender; if you prefer some chewiness, you can shorten the time.
3. I added the spices casually; you can omit them if you don't like them, but I think adding a small amount makes the meat very fragrant.