The meat is washed and cut into large pieces of 4-5 cm.

Cut green onion, ginger, and garlic into small pieces.

Wash and peel the radish, cut into large square pieces.

Blanch beef, ginger, and green onions. Remove it after about 2 minutes and separate the ginger and green onion from the beef.

Pour a little oil into the pot. On low heat, stir fry doubanjiang for 10 seconds, add the Chu Hou Paste and stir-fry. Using the picture below as a reference, fill the pot with water and bring and the heat up.

After the water begins to boil, add the blanched beef, cooking wine, light soy sauce, oyster sauce, sugar and all spices.After boiling a few minutes, transfer to another new pot.

Put a good amount of oil in the pot, put the ginger, green onion and garlic, stir-fry (do not fry for too long).

Pour the fried ginger and green onion into the beef, stir well, bring to a boil over high heat, turn the heat down to low and then cover and simmer for two hours, try to keep the lid slightly cracked open.

In the last 20 minutes of the beef stew, add the radish and simmer for 20 minutes.

You can eat it as is, or you can add your favorite vegetables such as cabbage, spinach, etc., and cook for a few minutes.