Beef stew with radish

Beef stew with radish

1. Prepare a piece of fresh beef and cut it straight into large chunks.
   
   Prepare one white radish, peel it and cut it into hobnail pieces, then soak it in water and wash it well.
   
2. Prepare a casserole dish, pour some more water, put the beef under cold water, turn on a low heat and heat slowly, stirring often so that the meat is evenly heated to remove the blood inside, skimming a few times during the froth until no blood overflows.

This step is also known as cutting off the blood so that the stew comes out clear and the beef tastes more tender, cover the pot with a lid after the blood is skimmed off and turn down the heat to simmer for 40 minutes.

After 40 minutes, open the lid and pour the radish into the pot, then add some spring onions and ginger to remove the fishy aroma, without any seasoning and without the wine, to fully retain the original flavour of the beef.

After 10 minutes, stew the radish until the texture is a bit hairy and then you can serve it. Feel free to eat it whenever you want to season it, just a pinch of salt, chicken powder and pepper, punch in a ladle of hot stock to melt the seasoning away, don't season it directly in the pot, then put some parsley and spring onion to garnish it, an original beef stew with radish is ready.