Wash the beef brisket and soak it in blood and cooking wine for 15 minutes. Then burn a pot of water over the blood, and the blood foam can be taken out without cooking. To be used;

Add a proper amount of oil into the pan, and stir-fry Huiyi brand mixed seasonings (I .e. star anise, fragrant leaves, prickly ash, cinnamon, etc.) into the pan to give a fragrance. Then put down the beef brisket and stir-fry, add cooking wine raw and old ginger and stir-fry to color. Then add water to drown the beef brisket, add crystal sugar and boil for a few minutes before turning to the pressure cooker for 30 minutes;

White radish peeled and cut into pieces and boiled in water for about 20-30 minutes. Chopsticks can be inserted, depending on personal preference. White radish boiled good fish out;

Boil the pressed beef brisket and white radish together, add soy sauce and Zhuhou sauce at this time, and cook until the juice is ready to come out of the pot. A perfect Cantonese turnip stew with beef brisket is done! Yummy!