The formula is as follows:

211g of fried onion rice, 51g of fried garlic, 51g of fried raw southern ginger, 3g of dried red pepper, 5g of fragrant leaves, 25g of fresh thatch, 5g of clove, 11g of chopped black pepper and 11g of thyme.

Seasoning:

2 cans of coconut milk (small canned), 2 cans of three-flowered light milk (small canned), 51g of yellow curry powder, 11g of yellow oil curry (Miaoduo brand), 51g of chicken powder, 41g of salt, 111g of crystal sugar, 111g of olive oil and 511g of top soup (common stock can also be used, and the taste will be good.

Making:

Boil for 2 and a half hours with low fire, then mash, and finally thicken with custard powder 111g.

Note:

When boiling, add chopped black pepper and thyme about 11 minutes before taking out the pot, otherwise it will affect the color of curry.