• Bring a large pot of water to boil. Give the meat a rinse then add them to the boiling water and boil them for 5 minutes. This method, called parboiling, releases impurities yielding a better tasting dish. Drain the meat and rinse thoroughly with fresh water to remove any impurities. Set aside.
• Bring another large pot of water to boil. Add daikon and blanch for 5 minutes. Remove and set aside.

Electric Pressure Cooker

• Place beef, ShaoHsing wine, soy sauce, dark soy sauce, oyster sauce, Chu Hou paste, cinnamon stick, star anise, rock sugar, ginger, garlic and daikon in the inner cooking pot of an electric pressure cooker.
• Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 35 minutes.
• Once the pressure cooking is done, quick release the pressure.
• Skim off and discard some of the fat that has floated to the top, if desired.
• Press Sauté to simmer the sauce. In a small bowl, dissolve cornstarch in water and stir the slurry into the sauce. Heat through until the sauce thickens.
• Add the green onion and heat through.
• Serve with rice.

Stovetop

• In a large stock pot, add beef, ShaoHsing wine, soy sauce, dark soy sauce, oyster sauce, Chu Hou paste, cinnamon stick, star anise, rock sugar, ginger, and garlic.
• Add 4-6 cups water, enough to just cover the ingredients.
• On high heat, bring the pot to a boil. Turn the heat down to low, cover and let simmer for 1½-2 hours until the meat is tender.
• Add the daikon during the last 30-45 minutes of cooking.
• Skim off and discard some of the fat that has floated to the top, if desired.
• In a small bowl, dissolve cornstarch in water and stir the slurry into the sauce. Heat through until the sauce thickens.
• Add the green onion and heat through.