# Beef Brisket Soup

Cuisine: chinese · Time: 145 minutes · Servings: 4

## Ingredients

- 1 tsp Sichuan peppercorns
- 2 piece star anise
- 0.25 oz dried mandarin peel
- 1 oz dried scallops
- 1 oz ginger
- 3 stalk green onion
- 20 oz daikon radish
- 25 oz beef brisket
- 10 cup water
- 1 tbsp chicken powder
- 1 tsp salt
- 0.25 tsp white pepper
- 2 tbsp cooking wine
- 1 tsp chili sauce
- 2 tbsp light soy sauce
- 1 tbsp broth

## Steps

1. Place the star anise and Sichuan peppercorns into a tea strainer/tea filter. Keeping them in a separate container makes them easier to fish out, so you won’t risk biting into a surprise peppercorn or star anise later.
2. Trim off and discard the ends of the radish, then peel it.
3. In a separate bowl, combine chili sauce, and light soy sauce. Later, when the broth is done cooking, we'll add a bit of that, which will bring the sauce together and bring its flavor up to perfectly complement the soup.
4. Prepare a wok with cold water, enough to cover the beef.
5. In a clean soup pot, add the rest of the ginger, the rehydrated mandarin peel, the clean dried scallops, and 10 cups of water*.
6. The beef is ready when you can easily pull apart the meat and the radish is ready when you can easily poke through it with a chopstick.

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Source: madewithlau — https://www.madewithlau.com/recipes/beef-brisket-in-clear-broth
Page: https://findfood.fun/en/recipes/6187
Language: en