!️ Hong Kong-style curry brisket is so hot that it goes well with rice

Cooking Instructions

1. Ingredients required

   

2. Cook the beef brisket in a pot under cold water and add cooking wine to remove the smell.

   

3. Skim off the foam and blanch for 2 minutes

   

4. Remove and set aside

   

5. Stir-fry ginger and shallots in a pan with hot oil

   

6. Turn the heat to low, add 1 spoon of Zhuhou sauce,
   2 spoons of rice wine + 1 piece of southern milk pressed and stir-fried
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   The seasoning of this step is to give the brisket the base taste. It also makes this dish more fragrant!

   

7. Add the brisket and stir-fry and coat the sauce evenly

   

8. Pour 800ml of hot water over the brisket.

   

9. Add 2 bay leaves, 2 star anise, and 2 rock sugar

   

10. Simmer over low heat for 1 hour

    

11. At this time, peel the potatoes and cut them into large pieces with a hob.
    Fry in a pan until the edges are slightly charred and set aside

    

12. Boil the brisket until tender, add the curry cubes,

    

13. Stir 1 tablespoon of sand tea sauce to melt

    

14. Add the fried potatoes. Simmer for 10 minutes

    

15. Finally, pour in the coconut milk and you're done.

    

16. Smell a room!

    

17. The brisket is soft and delicious, curry, and milky!

    

18. The potatoes are delicious at first glance, and there are woods!

    

19. Bibimbap is a must!