How to make radish, beef brisket and mushroom stew
1.Put an appropriate amount of water into the pot, add the beef brisket, add it, and after boiling, remove the floating debris and rinse it with warm water
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< p>3. Take the original clean pot, sauté the ginger and garlic and add a small amount of Yuhuang oil to taste peanut oil. 
4. Pour in the beef brisket and stir-fry, add salt, chicken powder, fish sauce, light soy sauce and cooking wine Stir fry
5.Add appropriate amount of water and bring to boil
6.Pour into a small casserole, add Sichuan peppercorns and dried chili peppers, and simmer over low heat for about half an hour.
7. When cooking, prepare other ingredients. Cut the white radish into pieces, clean the scallop edges, wash and tear the pleurotus pleurotus into appropriate sizes
8. Cook the beef in the casserole until it is fragrant, add the radish and cook over medium heat
9.Add scallop edges. Stir occasionally with chopsticks to avoid burning the pot.
10.Cook until the radish and scallop are fragrant.
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11.Add in the mushrooms and cook for about ten minutes.
12. Once the taste is OK, add a small amount of chopped green onion and turn off the heat.
2.Take part of the beef brisket, cut it into small pieces, and prepare the seasonings