Ingredients: two peeled potatoes, a carrot, an apple and an onion.

These vegetables are diced and fried in oil.

Look back at the brisket. Beef brisket is cooked in cold water. Cook with high fire first, and then slowly with low fire. The floating meat in the middle should be fished out Cooking takes quite a long time.

When you are in cook the meat, you can put some wine and onion ginger in moderation, and it doesn't matter if you don't put them.

Then there is curry.

Drain the oil first. The oil is hot, put down the curry powder. Turn down the fire and be careful to burn it. When the oil turns into curry oil (that is, curry powder is dissolved in the oil), put the cut beef brisket down and roll it (so that the curry flavor in the beef will be stronger). When the brisket is curry-colored, add water and the previously cooked brisket.

Cook for another 20 minutes or so. Actually, it won't take that long. Mainly for the taste. If you are impatient, you can wait until the potatoes are rotten before cooking. Put some salt, sugar and monosodium glutamate in the middle, and you can taste it.

When the potatoes are rotten and the beef is delicious, it can be served.

Tip:

If you think the curry juice is not strong enough, you can check the box at the end when the beef and vegetables are cooked together.

When cooking, put onions first, and then put the others when the fragrance comes out.

It will smell better this way.