Chu hou beef brisket

Cut ginger into about 1.5 cm pieces, peel garlic and chop optional fresh chili into 1 cm pieces. Keep the dry spices, fermented tofu, chili-bean paste, sugar, wines and sauces ready separately.

Put the beef in cold water and bring to a boil. Drain, remove foam carefully, then cut into about 4 cm chunks and dry. Continue cooking immediately.

Warm a little oil and fry ginger, garlic and optional chili. Reduce heat, add dry spices and fry for about 30 seconds. Mash in the fermented tofu, then fry the chili-bean paste for about 30 seconds. Add rock sugar and let it melt without burning.

Add beef and toss to coat. Remove the pan from open flame when adding the wines, then return to heat carefully. Add chu hou sauce, oyster sauce, char siu sauce and both soy sauces and toss until the sauce bubbles.

Transfer to a covered simmering pot and add water just to cover. Bring to a boil and simmer gently for an initial 3 hours, adding hot water if needed, until the brisket is tender. Meat must be at least 63°C; keep hot for at least 3 minutes. Strain the sauce if desired and serve.