Beef brisket 1 kg

2 Foreign restrictions

Onion 1

Carrots 1 strip

3 ~ 4 slices of garlic (chopped)

2 tablespoons pea rice

3 tablespoons curry powder

Salt 1 teaspoon

Sugar 1 teaspoon

1. Cut the beef brisket into pieces, stir-fry in an oil pan (2 tbsp oil), and add water (cover the meat) to boil.

Simmer for about an hour.

2. Slice the onion and cut the carrot into hob blocks respectively. Rinse the onion with water once, and then cut the hob.

3. Heat three tablespoons of oil and stir-fry the onion. Add carrots, garlic and onions when the skin is slightly hard.

Stir-fry the onion until fragrant, then add the beef soup, add the onion, and add curry, salt and sugar after cooking.

Bring to a boil, pour the beef down and cook for a while, add peas and rice, and pour it on the white rice.