First blanch the beef brisket, then wash it, add a few slices of galangal and add an appropriate amount of water. Add enough water at one time, bring to a boil over high heat, and then Simmer for an hour and a half. You can make more at a time, portion and freeze for later use.
Chaoshan people are accustomed to using south ginger. If there is no south ginger, they use fresh ginger.
Cooked beef brisket
Peel the potatoes and cut them into small pieces, wash them in water to remove the potato flour, do not soak them.
Washed potatoes, control dry moisture.
Cut carrots and onions into small pieces.
Heat the pot, fry the potatoes in the hot pot and cold-fry them in the oil. A pinch of salt.
Fry the potatoes until cooked
Serve out Set aside, fried potatoes are delicious.
Leave some oil in the pot and fry the onions
Saute onions until fragrant , add carrots and stir-fry evenly.
Add the cooked beef brisket and stir-fry a few times.
The soul seasoning Lee Kum Kee Zhu Hou Sauce comes on the scene, add two spoons of Zhu Hou Sauce and stir-fry evenly. /300/interlace/1/q/75" alt="Master"s Recipe | Recipe for Beef Brisket and Potatoes in Zhuhou Sauce Step 12" width="300">
Add boiling water and touch the beef brisket.
Cover Cover and simmer.
Add potatoes, stir-fry evenly, and continue to cook until the juice is reduced.
Just let the juice collect. Do not cook the potatoes for too long to make them fragrant.
Plate and serve, delicious home-cooked dishes~~Beef Brisket and Potatoes with Zhuhou Sauce
