Today, the winter is cold and cold outside. It’s also a little happiness in the winter to eat this steaming radish beef in a warm room.
Wash the beef and cut into small pieces, put in the pot, add cold water, and ignite. After the water is opened, remove the beef and drain it for later use.
Heat the oil in the pan, add the chopped green onion, ginger and soy sauce, while pour the hot beef, stir fry over the fire, add the water until the beef is not served.
After the soup is boiled, remove the foam and pour the beef in the pot into the pressure cooker along with the broth.
In the broth in the pressure cooker, put the star anise, cooking wine, a little sugar and the amount of soy sauce, then cover the beef with a pressure cooker.
While stewing the beef, prepare the white radish, peel the white radish, cut into a hob block, and lay it in the casserole.
After the beef is cooked, pour the beef and the right amount of beef soup into a casserole filled with white radish, add appropriate amount of Chaotian pepper and two spoonfuls of Yunnan Shaotong sauce.
After the fire is boiled, simmer until the white radish is cooked, then add the appropriate amount of salt and MSG to taste and turn off the heat.
1. When the hot beef is hot, it must be cold water. 2. For the sake of simplicity, I used a pressure cooker to stew beef. If I have time, use a casserole to slowly simmer beef. The taste is better and the soup is more delicious. 3. After cooking the beef with a pressure cooker, there will be a lot of soup left in the pot, and it will be used to cook the radish. The rest can also be used to make beef noodles. 4. Yunnan Zhaotong Sauce and Ganchao Tianjiao are all puttable.