Clear Stewed Beef Soup

Steps

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1. 1
   Cut beef brisket into 3-cm pieces. Soak in cold salt water for 15–20 minutes to remove blood. Rinse while pressing gently to release blood, then squeeze out the water.
   ≈1:24
2. 2
   Select a daikon radish that is shiny, heavy, and solid inside. Peel thickly and cut into large pieces or rolling cuts. Choose deeper-colored carrots and cut into medium chunks. Leave dried mushrooms whole. Slice the ginger.
   ≈2:04
3. 3
   Add the squeezed-dry beef to a hot pan without oil (brisket is fatty enough). Stir-fry with ginger slices, add a pinch of salt and 1 tablespoon of rice wine to remove the gamey smell. Cook until the surface is no longer red.
   ≈5:02
4. 4
   Bring a separate pot of water to a boil. Pour the seared beef and its liquid into the hot water (the consistent temperature prevents the meat from shrinking and toughening). Add the mushrooms and mushroom soaking water. Simmer on medium-low heat.
   ≈5:59
5. 5
   After simmering for about 30 minutes, add the daikon and carrot. Continue simmering on low heat for about 30 minutes until the radishes are very tender and infused with flavor. Adjust cooking time to your preference.
   ≈7:23
6. 6
   Once the soup is done, season to taste by gradually adding salt until you reach the desired saltiness. Add a small amount of MSG if desired. Skim off excess fat if preferred.
   ≈8:32