Ingredients: 400g of beef brisket.

Accessories: 2 carrots, 2 potatoes, onion 1 can, coconut milk 1 can, 3 tablespoons of cooking wine, 4 slices of ginger, 2 shallots, salt 1 teaspoon, 2 tablespoons of olive oil, 20g of crystal sugar, 5g of curry powder and 50g of curry.

working methods

1. Prepare materials

2. Peel and cut onions, peel carrots and potatoes, and cut hob.

3. Boil the brisket in cold water.

4. Add 2 tablespoons cooking wine to the brisket.

5. Add 2g of salt to the sirloin, bring the water to a boil, and cook the sirloin 10 minute.

6. Remove the blood foam from the cooked beef brisket and cut into pieces.

7. Heat oil in a wok, add carrots, potatoes and onion pieces and stir fry.

8. Stir-fry carrots, potatoes and onions until brown, then shovel them for later use.

9. Stir-fry ginger slices and onion slices with the remaining oil in the wok.

10. Add the brisket and stir-fry over high heat.

1 1. Stir-fry the brisket until it is slightly yellow.

12. Add cooking wine to make beef absorb the aroma of wine.

13. Let the beef absorb the aroma, then add clean water without brisket, cover it, bring it to a boil, and simmer it 1 hour.

14. After stewing 1 hour, remove ginger slices and onion segments from the beef brisket soup, and add carrot slices, potato chips and onion segments.

15. Add 50g curry block.

16. Add 2 tablespoons curry powder.

17. Add crystal sugar, stir curry powder, curry block and crystal sugar evenly, then cover and simmer for 30 minutes. Stir several times during the period to prevent sticking to the bottom of the pot.

18. Finally, add a can of coconut milk. After the fire boils, add salt to taste, then turn off the fire, cover the lid and stew out the fragrance. Five minutes later, serve.