Ingredients
750 g beef brisket, 300 g potatoes, 1000 g water.
Seasonings
soy sauce, salt, sugar, scallion sections, and ginger slices to taste, with a little fennel and Sichuan peppercorns, and 500 ml (about 2 cups) vegetable oil (about 75 ml / 1/3 cup will be used).
Instructions
1. Rinse the beef and cut it into 3 cm (about 1-inch) cubes. Blanch the cubes in boiling water until fully cooked through, then drain and set aside with Sichuan peppercorns and fennel seeds.
2. Wash and peel the potatoes, then cut them into rolling chunks; deep-fry in oil heated to about 80% hot until golden brown, then remove and drain the oil.
3. Leave about 50 ml (3 1/2 tablespoons) of oil in the wok, add the beef, Sichuan peppercorns, fennel seeds, scallion sections, and ginger slices, and stir-fry until fragrant. Add soy sauce, sugar, salt, and 1000 g (about 4 cups) of water. When the soup comes to a boil, skim off any foam, then simmer over low heat for about 90 minutes. Finally, add the potatoes and cook for a few more minutes until the sauce thickens and the ingredients are tender. Transfer to a plate and serve. This dish features a rich, thick sauce and tender ingredients, with a savory and aromatic flavor.