The radish stew

By VicentaLakin

The radish stew
Cows, i.e. the abdomen of the cow and loose muscles near the cow's ribs, are better served by fresh cow's calf. The calf contains high protein content, tastes good and popular, and has the effect of filling the abdominal, eugenic blood, strong bones and oedema. The calf is cooked with white carrots, the radish is edible, and the radish is soft, which is mutually reinforcing。

Recipe Recommendations

  • beef brisket 500 grams
  • white radish half a
  • dried red pepper of 3
  • octagonal one
  • geranyl 3 tablets
  • orange peel 2 tablets
  • cinnamon 1 small piece
  • liquor 1 tablespoon
  • soy sauce 2 tablespoons
  • soy sauce 1 tablespoon
  • rock sugar 20 grams
  • ginger and garlic appropriate amount
  • salt appropriate amount

Steps for The radish stew

  • Make The radish stew step 0
    1
    Material ready
  • Make The radish stew step 1
    2
    Carrots cut into the right little pieces of skin, ginger slices, garlic chops and other materials washed
  • Make The radish stew step 2
    3
    (a) Cows are constantly immersed in water for water, their blood is removed, they are cleaned and cut to their preferred size
  • Make The radish stew step 3
    4
    (a) The inflow of appropriate quantities of oil into the pot and the smell of small fires, such as garlic, fragrance, dry red peppers, orange skin, eight horns and cinnamon
  • Make The radish stew step 4
    5
    And pour it into the calf and pour it out, so it will not be too fat
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    In the white wine, then in the raw and in the old
  • Make The radish stew step 6
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    Put it in ice sugar and fire it to melt
  • Make The radish stew step 7
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    (b) The transfer of all materials into sands and the insertion of hot water equal to the material
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    9
    Put in gingerbread, little fire stew for 60 minutes
  • Make The radish stew step 9
    10
    Put it in a carrot and continue to stew for 30 minutes
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    Finally, the salt will be suitable for your taste
  • Make The radish stew step 11
    12
    A bowl。

    • The radish stew Make Tips

    1. The longer beef brisket is stewed, the softer and more tender it becomes. If time permits, use a clay pot; if you are short on time, a pressure cooker works as well. 2. Do not cook radish with the beef brisket at the same time, or it will become too mushy; generally, cooking the radish for half an hour is sufficient. 3. The water added must be hot; using cold water will affect the texture of the beef brisket due to the temperature difference, and the proteins will not be optimally released. 4. Adding a few slices of dried hawthorn when stewing the beef brisket can make it tenderize quickly.

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