Potato Sirloin with Shacha Sauce

Name: Potato Sirloin with Shacha Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece potato; 1 carrot; 150g Beef Brisket; A handful Wan Qian; 1 teaspoon Shacha sauce; 3g salt; 3g MSG; Some oil

by Lola Collection

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Hello, everyone, I’m Laura, I’m very happy to have a face-to-face photo with everyone. School has started recently. Everyone is busy again. If you go to other places, you will miss the taste of home.

As a Chaoshan person, I want to say that Shacha sauce is really one of the typical Chaoshan flavors. Whether you eat fried kway teow or fried rice, or even a dish or two at home, Shacha sauce always plays its great use.

Recently, classmate Ming has been clamoring for potatoes and beef from time to time, but I think that potatoes and sirloin are even better with shacha sauce.
Let's try it together!"

Ingredients

1 piece Potato
1 Carrot
150g Beef Brisket
A handful Wan Qian
1 teaspoon Shacha Sauce
3g Salt
3g Msg
Some Oil

Potato Sirloin with Shacha Sauce

1. Prepare ingredients.

2. Cut all the potatoes and carrots into pieces and set aside. Note: Do not cut the potatoes too small, otherwise they will easily rot when they are stewed.

3. Take a small pot and pour the oil. The amount of oil can cover the potatoes. Then boil the oil, pour all the potatoes and fry them until the surface is golden.

4. Take a casserole and spread the fried potatoes on the bottom layer.

5. Then spread the carrot pieces that were cut at the beginning on the potatoes.

6. Prepare a small pot, boil the water, pour all the sirloin and cook for 7 minutes, so that the meat can spit out all the blood foam. After 7 minutes, remove the sirloin chunks and drain the water.

7. Spread the sirloin evenly on top of the potatoes and carrots. Then pour 350ml of cold water.

8. Put the lid on the medium-low heat until it boils, then turn to low heat and simmer for 10-13 minutes.

9. Add salt and MSG.

10. Add shacha sauce. After stirring well, continue to simmer for 5-8 minutes. The longer the stew, the more delicious the ingredients and the worse the taste.

11. The ingredients are a bit sticky until the end of the stew, which is the most delicious and the taste is just right. Turn off the fire.

12. Cut Wan Qian into small pieces and place them on top as decorations, but stirring them together can also serve as a fragrance booster. Let's eat.

Tips:
Has everyone learned it?
Today’s dish is really zero-based, and everyone can learn it. If you can’t buy Shacha Sauce or don’t like the taste, you can just replace Shacha Sauce with Laoganma or Chili Sauce. It also tastes great. I still want to remind everyone that when using a casserole to cook something, pay attention to the low heat. The casserole has a good thermal conductivity, and it is easy to burn off at a medium heat. I hope that everyone will eat well, go to school, go to work, work, live, and eat well. Spicy hot pot will be launched in the first phase. Hope you all look forward to thank you for your support~
See you next time!