Clear-Braised Beef with Radish
Blanch the beef to remove the foam, then add scallions, ginger, and seasonings and simmer gently over low heat. Add the radish and cook until tender, yielding a clear, fragrant braised beef.
Ingredients
beef (cut into chunks, soaked in cold water for half an hour)
500 g
white radish (peeled, cut into rolling chunks)
to taste
cooking wine
15 g
Sichuan peppercorns
10
MSG
3 g
scallions (cut into long segments)
to taste
ginger (smashed)
to taste
salt
to taste
Instructions
1
Preparing the beef
After cutting the beef into chunks, soak in cold water for half an hour, then transfer to a pot of boiling water and simmer while skimming off the foam, until the meat is fully cooked and no more foam appears.
2
Adding the aromatics
At this point, add the scallions (long segments), ginger (smashed), Sichuan peppercorns, and cooking wine to the pot. Simmer over low heat until the beef is about 90% tender, then add the radish (peeled and cut into rolling chunks).
3
Seasoning and serving
When the radish becomes tender, add salt and MSG, and the dish is ready to serve.
