Clear Stewed Beef Soup

Steps

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1. 1
   Cut beef brisket into 3 cm pieces and soak in cold salted water for 15–20 minutes to remove blood and tenderize the meat. Rinse thoroughly while gently pressing the meat to release residual blood, then squeeze dry.
   ▶ ≈0:00
2. 2
   Peel daikon thickly and cut into large chunks; cut carrot into medium pieces; soak dried mushrooms in water to soften; slice ginger into 3–4 pieces.
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3. 3
   Dry-fry the squeezed beef in a wok without added oil (beef brisket has enough fat), add ginger slices and stir-fry, then add a pinch of salt and 1 tablespoon of rice wine to remove any gaminess. Stir-fry until the meat surface is no longer red.
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4. 4
   In a separate pot, bring water to a boil, then pour in the stir-fried beef with its cooking liquid, add the softened mushrooms and their soaking liquid, and simmer gently over low heat.
   ▶ ≈0:53
5. 5
   After simmering the beef for about 30 minutes, add the white and red radish, and continue simmering gently until the radish becomes tender and translucent, another 30 minutes to 1 hour. If needed, cook longer to achieve your desired tenderness.
   ▶ ≈1:00
6. 6
   Once the soup is cooked through, adjust seasoning by adding salt and a small amount of MSG (optional) gradually to taste.
   ▶ ≈1:20