Beef Brisket in Chu Hou paste

Stewed beef with radish and beef

Introduction:

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Production steps:

Step 1: saute shallots and ginger in hot oil. Add beef and stir fry

Step 2: add all seasonings and white radish and continue to stir fry (add or subtract water or seasonings according to your taste)

Step 3: add water to cover all materials and roll for 1 hour and 20 minutes

Step 4: turn on the heat and dry the sauce slightly

Materials required:

Beef: half a catty

White radish: 300g (cut)

Star anise: 3 capsules

Ginger slices: 6

Scallion: 2 pieces (whole section)

Zhuhou sauce: 2 tbsp

Oyster sauce: 1 tbsp

Veteran: 2 teaspoons

Rice wine: 1 tbsp (Shaoxing, Huadiao also available)

Rock sugar: a few

Note: Zhuhou sauce is rarely used in Taiwan cuisine. It's a kind of sauce from Guangdong cuisine. Its color is very similar to the sweet sauce we make for beef rolls, but its taste is totally different. In Chinese restaurants in the United States, you'll see this dish for the first time. It's hard to imagine that it can be cooked with meat and Zhuhou sauce alone. As an old saying goes, it's very easy for beiben cuisine to cook together. It's a big pot to freeze and thaw, and then add green vegetables for a meal

Production difficulty: simple

Process: firing

Production time: several hours

Taste: spiced