It’s a signature dish for banquet guests. Hours of slow stew is full of the heart of the cookers. I believe the people who eat it can feel the heart of this slow stew ❤️!


800g beef brisket
Half a white radish
6 slices of ginger
2-stage garlic
Proper amount of cooking wine
1 tablespoon of soy sauce
1 tablespoon soy sauce
A little sugar
A green onion
30 ml Zhu Hou sauce


Step 1
Cut radish and beef brisket

Step 2
Put ginger slices and beef brisket in casserole and simmer over high heat for 1-2 hours until the beef brisket can be easily broken by chopsticks. During this time, skim the blood foam

Step 3
Take out the cooked beef brisket (remember to keep the soup for cooking beef brisket, this is high soup). Add oil and spices (star anise, fragrant leaves, garlic, etc.) in the pot and stir fry until fragrant. Then add beef brisket and stir fry until slightly discolored

Step 4
After that, it is fried with free soy sauce, old soy sauce, white granulated sugar and Zhuhou sauce

Step 5
Pour in the soup just boiled in the casserole and bring to a boil

Step 6
Pour the beef brisket and the soup back into the casserole, cover the radish and simmer for 1 hour until the radish turns color and tastes good. Put the scallion before leaving the casserole

Step 7
Put coriander root, embellish, put casserole directly on the table