braised beef flank with daikon radish
Editor: Chinese Food Network
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- Ingredients
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Beef shank(cut into small pieces)350 grams
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Ribbon root(cut into large pieces)100 grams
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Spring onion1 piece
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Ginger2 slices
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3 clovesStar anise
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1 pieceCinnamon
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1 small pieceCassia seed
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1 pieceCooking wine
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1 spoonSpring onion.1 piece
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Ginger.2 slices
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Garlic.2 cloves
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Beef and carrot stewing steps1. Boil the beef shank first, then cool it in cold water, and drain before use.
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2. In a pot, add oil to be about 70% heated, add spring onion, ginger, garlic, stir-fry over low heat until fragrant, then remove the spring onion, ginger, and garlic from the oil pot.3. Stir-fry the beef shank over high heat until it changes color, add cooking wine and stir for another minute, then add large carrot pieces.
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Add ingredients (I) or (II), do not put them in at the same time.4. Pour in enough warm water to cover the beef and carrots, put on a lid and simmer over low heat until nearly done, then season with salt.
- 5. The beef shank is ready when it is tender.
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Tips
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Be careful not to burn the sesame seeds while stir-frying them!
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3.Heat the wok over high heat and add the beef brisket, stir-frying until it changes color, then add cooking wine and continue frying for 1 minute.4.Add the ingredients (Option I or Option II), but do not put them in at the same time.
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4.Pour in warm water to cover the beef brisket and radish, put on the lid and simmer over low heat. Add salt when it is almost done.
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5.The beef brisket is ready when it is tender and falls apart easily.
- 6.Tips
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Sauté7.When stir-frying the sesame seeds, be especially careful not to burn them!8.|
