1, ingredients; 3 potatoes, 1 carrot, 1 onion, about 500 grams of pork, 1 box of Japanese curry block, cooking oil moderate, rice moderate, warm water moderate.

2, the ingredients clean, cut into uniform size of the roller blade block, onion half shredded, the other half standby.

3, take the frying pan to open fire, hot pan and cool oil with medium heat to fry the meat, stir fry until browned, add the onion shredded stir fry. Add the carrots and then the potatoes and stir-fry well.

4, about 3 minutes of frying, add warm water, water can be submerged in the ingredients. Then turn on high heat, do not cover the pot, forcing out the fishy gas and blood foam in the meat. After the water boils, turn to medium-low heat. Use a frying spoon to slowly beat out the blood foam. When the blood foam is cleaned out, cover the pot and simmer for 7 or 8 minutes.

5, take a carrot taste, if already soft is stewed, because the carrot is the hardest, need more time. At this point put in the curry pieces, turn off the heat and cover the lid to simmer for 3 minutes.

6, simmer, turn up the heat and add the other half of the onion, then use a wooden spatula to stir the soup to collect the juice. Be sure to keep stirring to prevent sticking. Until the soup thick, just can "flag" state is good. Use a small bowl to transfer the rice to a plate, and then drizzle the curry sauce on top.