condiments

500 grams of beef brisket and 2 medium-sized potatoes.

Carrot 1 onion 1

condiments

Haoshibai MUBI Curry 100g

1. Blanch the cut beef in a cold water pot, add ginger slices and onion segments in the water, remove the floating foam after blanching, and stew it with meat and water in a pressure cooker for 30 minutes.

2. Cut the onion into small pieces, peel and cut the carrot into small pieces with a rolling knife, and peel and cut the potato into small pieces (soaked in water, otherwise it will change color) for use!

3. Add a small amount of oil, stir-fry onion, potato and carrot together for a while, then add beef brisket, stir-fry evenly, add cold water (it's good that water can't keep vegetables), cover the pot and boil, and simmer for 10- 15 minutes.

4. After watching the potato noodles, you can put in the curry pieces (I don't think the curry pieces are easy to melt, so I chopped them and sprinkled them in the pot). When the curry melts and feels weak, add some salt and stir it more and more. According to personal preference (I think the stronger the better), serve with rice.