Beef and Egg Soy Sauce Braise

Soak the beef brisket in water for 30 minutes to draw out the blood.

Boil water in a pot, blanch the beef brisket for 1 minute, then rinse it.

In a pressure cooker, add 1L of water, beef brisket, radish, green onion, whole garlic, dried shiitake mushrooms, whole peppercorns, and cooking wine, and cook for 15~20 minutes. (40~50 minutes if using a regular pot)

In a separate pot, boil water and cook the eggs for 10~12 minutes.

Remove the cooked beef brisket and shred it along the grain.

Peel the boiled eggs and set them aside.

In a pot, combine 3 cups of the broth, onion, shredded beef, eggs, 1/2 cup of soy sauce, 3 tbsp of sugar, 3 tbsp of cooking wine, and 3 tbsp of starch syrup, then bring to a boil over high heat.

Once it starts boiling, simmer for 5 minutes over high heat.

Add the green onion, onion, mushrooms, and other ingredients, then simmer for another 5 minutes.

Finally, add the shishito peppers, whole garlic, and sesame oil, and simmer for 5 more minutes to finish.