First release of beef brisket and radish soup

Wash the beef brisket and cut it into pieces. I removed almost all the tendons and membranes. I bought over a jin of meat, and after trimming, there are about 400 grams left.

Half a white radish, cut into pieces.

Slice some ginger and sections of green onion, then chop some green onion finely and set aside.

Put the beef brisket into cold water, add sections of green onion and ginger, turn the heat to high, boil until the blood foam rises, and skim it clean with a spoon.

Light another fire, add oil, and when the oil is hot, add the chopped scallions and ginger, stir-fry until fragrant.

After the beef is cooked, remove it directly and put it into the pot.

Add cooking wine and an appropriate amount of soy sauce, then stir-fry. Stir the seasonings evenly and fry until fragrant.

Put a sufficient amount of water in the clay pot, and after the water is heated, add the stir-fried beef brisket.

Add the sections of green onion and slices of ginger, along with a few pieces of spices (Sichuan peppercorns, star anise, or bay leaves can be added according to your taste). Make sure to add enough water and do not add water halfway through. Simmer on low heat for one and a half hours.

Finally, add the white radish and simmer for another 20-30 minutes, until the radish is tender enough to bite.

Sprinkle salt before taking it out of the pot, and drizzle some chopped green onions on top after serving for garnish.

I don't really like using a pressure cooker. Although it can finish cooking in a short time, the soup is not as flavorful as when it is slowly simmered over low heat.