Hello everyone, I am Wang Gang.
In this video I am going to share Sichuan-style radish beef stew with you.
let's hit it
First let’s prepare shoulder beef 400g
Cut the beef into strips and then cut into pieces
Beef can be cut into large pieces since the beef will shrink during the stewing process
Put the diced beef into a bowl and add water to soak for 40 minutes
This is to remove the excess blood from the beef.
Next, let’s prepare the side ingredients
Preparing a white radish (Mooli)
Wash it after removing the head and tail
Then cut the radish into 2 cm small squares
Prepare 15 grams of red pickled chili and cut them into small pieces
Cut 15 grams of ginger into slices
Next, preparing the spices
Add 2 star anises in the bowl
Add a few bay leaves
Add 2 small pieces of cinnamon
Finally add 2 pieces of orange peels
Now, let’s start cooking First, add some water into the wok
Put the beef into the wok with the cold water
Then add some cooking wine (15g)
Then turn the heat to maximum to boil the water
During boiling, remove the floating blood foam through
When there is no foam anymore, pour the beef out and drain
Now let’s prepare to stir fry the beef warm up the wok
Add some vegetable oil after the wok is hot
After the oil temperature (around 150 °C) is there, put the spices in
And add the beef
Turn down the heat to medium small and stir fry for 3 minutes
The purpose of this step is to force the fragrant out of the beef and spices
After 3 minutes, add the pickled chili and ginger slices
Continue to stir fry for 1 minute
When the flavor of pickled chili and ginger coming out,
add 15g of Sichuan broad bean paste (Dou ban jiang豆瓣酱)
Add 10 grams of cooking wine from the side of the wok
And add 5 grams of oyster sauce
Then turn up the heat to medium and stir-fry the bean paste until the oil becomes red
When the oil is ready, add in the white radish
Continue using medium heat to stir fry for 1 minute
The purpose of this step is to fry the white radish until the unfavorable raw flavor is removed
Stir the radish until it is colored, then add some water
And add 1 can of beer (500 ml)
The purpose of adding beer is to increase the freshness
Turn the heat to the maximum to boil the soup
After the soup is boiled, pour everything into a casserole
For friends who don’t have a casserole, just use the wok directly
Then turn on the heat and boil the soup
After the soup is boiled, turn down the heat to small and braise it for 50 minutes with the lid on
This will make the beef and radish thoroughly cooked and full of flavor
After 50 minutes, let’s start seasoning
Add 1 gram of salt
Add 1 gram of white pepper powder
Add 1 gram of sugar to enhance freshness
Stir well after adjusting the taste
After stirring, add some starch water (the mixture of water and potato starch) to make the soup thick
Finally add scallion oil 5g for brighten the dish
Before plating, add some scallions and coriander to serve
A Sichuan-style version of radish beef stew is finished.