A bowl of [Beef Brisket and Carrot Soup] will linger with your teeth for three days

Overview

How to cook A bowl of [Beef Brisket and Carrot Soup] will linger with your teeth for three days at home

and a half kilograms of beef brisket, cut into beef pieces, appropriate amounts of various spices (dried chili pepper, white pepper, cloves, star anise, grass fruit, white buckwheat, cinnamon, bay leaves, amomum villosum, wolfberry), green onions cut into sections, ginger cut into slices, and 1 white radish washed.
First, boil water in a pot, pour in the beef brisket and stir it evenly with a spoon. After the water boils for 3 minutes, pick up the beef brisket, put it into cold water to wash off the blood foam, drain the water and set aside.
Place the stew pot on the stove, add enough water at one time, pour in the beef, add ginger slices, green onions and other spices except wolfberry, add an appropriate amount of rice wine, cover the pot and bring to a boil over high heat, simmer for 15 minutes, then reduce to low heat and simmer for 2 hours
Wash the white radish, do not peel it, and cut it into thin slices. After the stew pot is set to low heat for 2 hours, add an appropriate amount of salt and stew for another 30 minutes. Then add the white radish slices and simmer for 10 minutes. Then add an appropriate amount of chicken essence and wolfberry, and finally add an appropriate amount of chopped green onion. A pot of delicious radish stewed beef brisket is ready.
Finished product pictures