How to make radish, beef brisket and mushroom stew

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  1.Put an appropriate amount of water into the pot, add the beef brisket, add it, and after boiling, remove the floating debris and rinse it with warm water

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2.Take part of the beef brisket, cut it into small pieces, and prepare the seasonings

• < p>3. Take the original clean pot, sauté the ginger and garlic and add a small amount of Yuhuang oil to taste peanut oil.

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  4. Pour in the beef brisket and stir-fry, add salt, chicken powder, fish sauce, light soy sauce and cooking wine Stir fry

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  5.Add appropriate amount of water and bring to boil

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  6.Pour into a small casserole, add Sichuan peppercorns and dried chili peppers, and simmer over low heat for about half an hour.

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  7. When cooking, prepare other ingredients. Cut the white radish into pieces, clean the scallop edges, wash and tear the pleurotus pleurotus into appropriate sizes

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  8. Cook the beef in the casserole until it is fragrant, add the radish and cook over medium heat

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  9.Add scallop edges. Stir occasionally with chopsticks to avoid burning the pot.

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  10.Cook until the radish and scallop are fragrant.

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  11.Add in the mushrooms and cook for about ten minutes.

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  12. Once the taste is OK, add a small amount of chopped green onion and turn off the heat.