Ingredients

30g curry powder, 200ml broth, appropriate amount of milk, appropriate amount of cornstarch, appropriate amount of brown sugar, black peppercorns, cooking wine, salt.

Method

1. Boil the stock in a small non-stick pot until it is slightly hot, pour in the curry powder, stir evenly with a spoon, and slowly bring to a boil over medium heat. .

2. Add half a cup of milk, two teaspoons of brown sugar, half a teaspoon of black peppercorns, and a little cooking wine to the boiled curry sauce, and continue to cook (cook over medium-low heat for more than fifteen minutes). For cooking wine, use ordinary cooking wine, no matter what brand it is.

3. Thicken half a bowl of gravy with a little cold water, add it to the boiling curry sauce, and stir gently while thickening. When the curry sauce meets the gravy and turns into a thicker sauce, you're done.