Master Recipe|Roasted beef and white radish in sauce

Roasted beef radish in sauce, the beef is soft and rotten, and the radishes are full of soup, which is so delicious! I used Lee Kum Kee Sauce - Pork Ribs Sauce for the seasoning of this dish, which added soy sauce, sesame paste and tomato sauce to achieve a balance between fruity aroma and sauce aroma, rich and not greasy, and the dish tasted sweet and sour, and the color was ruddy, which was both beautiful and appetizing. This treasure sauce is not only highly recommended by many Chinese cooking masters, but also a private chef's sauce for Black Pearl Restaurant, with which you can show off your cooking skills and be a master at home~

Ingredients

Beef 700 g

Whiteradish 1 pc

LeeKumKeePorkRibSauce 15 g

LeeKumKeeThinSaltLightSoySauce 5 g

LeeKumKeeThinSaltOysterSauce 5 g

CookingWine 10 g

GreenOnion 1 Root

Garlic 2 cloves

Driedchilipepper 4 pieces

Ginger 1 piece

Staranise 1 piece

Bayernleaves 4 pieces

Cooking Instructions

Prepare the ingredients, wash the beef and cut it into cubes, peel the white radish and cut it into hob pieces for later use.
Beef in a pot under cold water, add cooking wine, green onions, ginger to the pot and skim off the floating powder, blanch for 2 minutes.
Heat the pot, add a little oil, add the green onion, ginger and garlic and stir-fry until fragrant.
Add the beef and stir-fry well.
Add Lee Kum Kee pork rib paste, lightly salted light soy sauce, thinly salted oyster sauce, selected dark soy sauce, green onion and ginger, bay leaf, star anise and dried chili.
SautÃ© to color.
Add boiling water, the water should be wide, and turn the pot to low heat.
Cover and simmer for 1 hour.
Add the white radish, cover and continue to simmer for 30 minutes.
Finally, reduce the juice on high heat until thick, leave some soup to soak in rice, and sprinkle with chopped green onions.
Take it out of the pot and put it on a plate, and a bowl of rice is absolutely amazing!