Zhu Hou Beef Brisket

Method18 steps

1. 1

   Prepare the Aromatics

   准备辅料

   Separately prepare the Ginger and Garlic, spices, Red fermented tofu, Doubanjiang, Rock sugar, alcohol, and mixed sauce in bowls.

   分碗准备好姜蒜、香料、南乳、豆瓣酱、冰糖、酒类及混合酱料。

   ⏱10 min

   • 💡 Mixing the sauces in advance prevents a rush during stir-frying.将酱料提前混合可以避免炒制时手忙脚乱
   
2. 2

   Blanch the Beef Brisket

   牛腩焯水

   There is no need to cut the Beef Brisket. Place it in cold water, bring to a boil over high heat, then remove.

   牛腩不用切，冷水下锅，大火煮沸后捞出。

   ⏱10 min

   • 💡 Starting with cold water helps draw out more blood and impurities.冷水下锅更有利于逼出血水
   
3. 3

   Cut into Pieces

   切块备用

   Rinse off any surface impurities, then cut the Beef Brisket into large 4cm x 4cm x 4cm chunks. Pat dry.

   冲洗净表面杂质，将牛腩切成 4cm*4cm*4cm 的大块，控干水分。

   ⏱5 min

   • 💡 The meat will shrink during braising, so cut the pieces slightly larger.炖煮后肉会缩水，所以切块要稍微大一点
   
4. 4

   Stir-Fry the Ginger, Garlic, and Chili

   炒香姜蒜辣椒

   Heat the wok over high heat and add oil. Add Bowl 1 (Ginger, Garlic, Bird's eye chili) and stir-fry until fragrant.

   大火热锅下油，倒入碗1（姜、蒜、小米辣）炒香。

   ⏱1 min

   • 💡 Stir-fry just until fragrant; do not let it burn.炒出香味即可，不要炒糊
   
5. 5

   Stir-Fry the Spices

   炒制香料

   Reduce to medium-low heat, add Bowl 2 (Bay leaves, Sichuan peppercorns, Star anise, etc.), and stir-fry for about 30 seconds.

   转中小火，倒入碗2（香叶、花椒、八角等）翻炒约30秒。

   ⏱30 sec

   • 💡 Medium-low heat prevents the spices from burning and turning bitter.中小火可以防止香料炒焦产生苦味
   
6. 6

   Add the Red Fermented Tofu

   加入南乳

   Over medium-low heat, add Bowl 3 (Red fermented tofu) and crush it with a spatula.

   中小火放入碗3（南乳），用锅铲压碎。

   ⏱30 sec

   • 💡 Crushing the Red fermented tofu helps its flavor blend better into the sauce.压碎南乳能使其味道更好地融入汤汁
   
7. 7

   Add the Doubanjiang

   加入豆瓣酱

   Over medium-low heat, add Bowl 4 (Doubanjiang) and stir-fry evenly for about 30 seconds.

   中小火放入碗4（豆瓣酱），翻炒均匀约30秒。

   ⏱30 sec

   • 💡 Stir-frying until the red oil releases gives a better result.炒出红油效果更好
   
8. 8

   Melt the Rock Sugar

   融化冰糖

   Over medium-low heat, add Bowl 5 (Rock sugar) and stir-fry until completely melted.

   中小火放入碗5（冰糖），炒至完全融化。

   ⏱1 min

   • 💡 The caramelized sugar adds a glossy red color to the meat.糖色能增加肉的红亮度
   
9. 9

   Coat the Beef Brisket

   牛腩上色

   Add the Beef Brisket chunks and stir-fry over medium-low heat until the meat is evenly coated.

   下入牛腩块，中小火翻炒至牛肉均匀上色。

   ⏱3 min

   • 💡 Make sure every piece of meat is coated with the sauce.让每一块牛肉都裹上酱汁
   
10. 10

    Deglaze with Alcohol

    淋酒提香

    Over high heat, pour Bowl 6 (alcohol) along the edge of the wok and stir-fry quickly until the surface is slightly browned.

    大火沿锅边淋入碗6（酒），快速翻炒至表面略微焦褐。

    ⏱1 min

    • 💡 Pouring along the edge of the wok uses the high heat to release the aroma of the alcohol.沿锅边淋入利用高温激发出酒香
    
11. 11

    Stir-Fry the Sauce

    炒制酱汁

    Pour in Bowl 7 (mixed sauce) and stir-fry until the sauce thickens and small bubbles form.

    倒入碗7（复合酱料），翻炒至汤汁浓稠并冒小气泡。

    ⏱1 min

    • 💡 Watch the bottom of the wok to prevent burning.注意观察底层，防止糊底
    
12. 12

    Transfer for Braising

    转移炖煮

    Transfer the ingredients to a Braising pot or Pressure Cooker and add water until it covers the ingredients.

    将食材转移至炖锅或高压锅，加水淹过食材。

    ⏱2 min

    • 💡 Add enough water all at once.水要一次性加够
    
13. 13

    Braise

    焖炖阶段

    Choose based on your pot: braise over low heat for 3 hours in a regular pot, or pressure cook for 40 minutes.

    根据锅具选择：普通锅小火炖3小时；高压锅压40分钟。

    ⏱180 min

    • 💡 A Pressure Cooker saves significant time, but slow braising in a regular pot yields a richer flavor.高压锅能显著节省时间，但普通锅慢炖味道更厚重
    
14. 14

    Final Seasoning

    最终调味

    Uncover and taste. Adjust the seasoning by adding salt, Light soy sauce, or sugar as needed.

    开盖尝味，根据咸甜度补加盐、生抽或糖。

    ⏱2 min

    • 💡 Add in small amounts and taste frequently.少量多次添加，不断尝试
    
15. 15

    Remove the Beef Brisket

    捞出牛腩

    Remove the braised Beef Brisket and set aside.

    将炖好的牛腩先捞出备用。

    ⏱1 min

    • 💡 This prevents the Beef Brisket from becoming too mushy while cooking the side vegetables.防止后续煮配菜时牛腩过烂
    
16. 16

    Cook the Side Vegetables (Optional)

    煮制配菜（可选）

    Add radish or potato slices and cook for 10-15 minutes (5 minutes under pressure in a Pressure Cooker).

    放入萝卜或土豆片，煮10-15分钟（高压锅加压5分钟）。

    ⏱15 min

    • 💡 Thicker slices of side vegetables have a better texture.配菜切厚片口感更好
    
17. 17

    Combine the Ingredients

    合并食材

    Place the cooked side vegetables together with the Beef Brisket.

    将煮好的配菜与牛腩放在一起。

    ⏱30 sec

    • 💡
    
18. 18

    Strain and Pour the Sauce

    过滤淋汁

    Strain the sauce in the pot to remove any solids, then pour it over the dish.

    将锅中汤汁过滤掉残渣，淋入碗中即可。

    ⏱2 min

    • 💡 Strained sauce has a brighter color and a smoother texture.过滤后的汤汁色泽更亮，口感更顺滑