Sunday, August 11, 2013

on the menu tonight: braised brisket with daikon radish

1. wash brisket and then blanch with green onion, ginger and cooking wine.

2. cook blanched brisket in soy sauce in equal part water with sichuan pepper, star anise, cinnamon, licorice, dried tangerine peel and a lump of rock sugar

3.  add daikon radish cut into chunks and cook until soft

 4. remove the spices (cinnamon, dried peel, etc) before serving

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