Master Recipe|Braised potato brisket with Zhuhou sauce

The ultra-simple zero-failure appetizing and rice-serving potato stewed beef brisket, Zhuhou sauce is the soul of this dish, and the beef brisket is paired with soft and glutinous potatoes with rice. This time, I used Master Lee Kum Kee's flavor sauce - Zhuhou sauce, which is made with the characteristic Cantonese southern milk, which is sweet and salty, delicate and moisturizing, and melts into the pot, which is used to make the perfect blend of stewed potato and beef brisket. Cook with Lee Kum Kee Zhuhou sauce, a variety of usages, mix and match as you like, and you can be a master at home!

Ingredients

Beefbrisket 600 g

LeeKumKeeZhuhouSauce 15 g

Potatoes 2 pcs

LeeKumKeeThinSaltLightSoySauce 5 g

LeeKumKeeSelectedDarkSoySauce 5 g

LeeKumKeeThinSaltOysterSauce 5 g

CookingWine 10 g

CookingOil 1 tablespoon

RockSugar 8 g

Greenonion 2 pieces

Driedchilipepper 4 pieces

Staranise 1 piece

Cinnamon 1 section

Sbayleaves 2 pieces

Cooking Instructions

Prepare your ingredients.
Cut the brisket into evenly chunks.
In a pot under cold water, add cooking wine, green onions, and ginger slices to a boil over high heat, skim off the blood foam, remove and wash for later use.
Heat the oil in a pan and stir-fry with rock sugar until browned.
Add the beef brisket and stir-fry to evenly color.
Add light soy sauce, oyster sauce, dark soy sauce, ginger slices, green onions, star anise, cinnamon, bay leaves, dried chilies, and add Lee Kum Kee Zhuhou sauce.
Stir-fry until fragrant and colored.
Add boiling water over the brisket, and add enough water at one time.
Bring to a boil over high heat, cover and simmer for 1 and a half hours.
Add the potatoes, cover and simmer for 20 minutes, finally reduce the juice on high heat until thick, sprinkle with chopped green onions
Remove from pan and serve.
The rice is so delicious!
The bibimbap is simply invincible~