Ingredients: 2 bowls of rice (with rice, millet and grated carrot inside), 300 grams of beef brisket, 1/4 onion, 1 potato, half a carrot, a little green onion, 3-4 slices of ginger, 1 tsp of black curry powder, 2-3 pieces of black curry blocks, a little cooking wine, a little salt, 1 small slice of sesame seeds. Methods: 1, beef brisket cleaned, boiled, and then add the onion, ginger, wine and spices stew 1.5-2 hours. 1, boil the brisket, then add green onion, ginger, cooking wine and spices stew 1.5-2 hours, and finally can add a little salt to taste. 2, the carrots, potatoes, onions are washed, cut into pieces, potatoes cut into pieces and then rinsed with water, and then control the water. Then prepare a little peas and corn kernels, carrots and peas into a small saucepan slightly boiled, potato pieces into the frying pan fried, fish out and spare.　

3. Heat 2 tbsp oil in a frying pan, sauté the onion and black curry powder, then add the beef, beef stock and salt and bring to a simmer, then add the carrots, peas, corn kernels and potatoes, and finally the black curry cubes. You can save some of the fried potatoes to sprinkle on top of the black curry when you are ready to eat.