1. Wash the beef, cut it into strips with a width of about 12 cm, put it in a water pot and cook for 2-3 hours. When it is 80% ripe, add curry powder and cook for about 10 minutes, and take out the cooked beef for later use.
2. Cut the cooked beef into thin slices and the onion into powder.
3. Put 20g of cooked beef slices into a bowl, and add 3g of refined salt, a little monosodium glutamate, 2g of chopped green onion and boiled curry beef soup.
Main points of making curry beef soup;
When cooking beef, boil it with high fire, skim it and float it, then cook it with low fire. 1, buy a piece of beef brisket (about 2 kg), four potatoes, one onion, one carrot and a small bottle of oil curry for later use. Prepare a soup pot.
2. Wash the beef brisket, cut it into pieces, put it in when the water in the pot boils, and use high fire.
Boil, pour out the blood and wash. Add more than half of the boiling water again, add a small piece of ginger beaten flat with a knife, and cook for half an hour with high fire. Add two spoonfuls of yellow rice wine and simmer.
3. Peel the potatoes, wash them with carrots and cut them into one-inch square pieces for later use. When chopsticks can poke beef, pour potatoes and carrots into the pot and stew together.
4. Wash the onion and peel it, and cut it into cubes for later use. Heat the wok over medium heat, pour in two taels of refined oil, stir-fry with two spoonfuls of oil curry for a while, stir-fry with onion, then put it into the pot, add appropriate amount of salt and sugar, stew for another hour with low heat, and add a little monosodium glutamate before taking out the pot.