Slice ginger and onion, anise and fragrant leaves for later use.

Cut the tenderloin into small pieces.

Put the above materials into a pressure cooker, add appropriate amount of water and cooking wine, and fire for about 10 minute.

Burn it and take it out to cool.

Then put it in a blender and stir it for 3 or 4 seconds, otherwise it will become crumbs.

Prepare soy sauce, salt, sugar, spiced powder and curry powder.

Grease the bottom of the pot with a kitchen towel.

Pour minced meat into the pot and stir fry over low heat. Keep stirring! Anti-sticking pot

Then pour in salt, soy sauce, spiced powder and curry powder in turn, and finally add sugar (each seasoning should be stirred evenly before pouring in the next one, with more sugar). I used about 135g sugar for two tenderloins here, but I still need to add it according to my personal taste. Spiced powder, curry powder, and sugar will be meaty if you put them in less.

Stir-fry until it is almost dry, then take it out of the pot to cool, and then can it and put it in the refrigerator for refrigeration.

Done ~