Beef brisket 1 .5kg, potato 1, carrot 1, half onion, ginger1,cooking wine and curry sauce in 3 bags.

Exercise:

1. Peel potatoes and carrots, cut potatoes into pieces, cut carrots into hob blocks, and slice onions. Cut the beef brisket into pieces and mince the ginger slices for later use.

2. Pour the oil in a hot pan, pour in the potatoes, carrots and onions cut in front, and stir fry over medium heat.

3. Stir-fry potatoes and carrots until the surface is a little brown, and take them out for use.

4. Rinse the bleeding water repeatedly for the burdock, then put the ginger slices in the pot, rinse them with cold water and pour the wine.

After the water boils, open the lid and cook for three or four minutes.

6. Rinse with hot water after taking out and drain for later use. Remember to use hot water. If it is cold water, it will expand and contract, which will make the meat firm and difficult to boil.

7. Stir-fry the ginger slices in the pot.

8. Pour in the previously processed sirloin and stir-fry for two or three minutes over medium heat.

9, pour hot water, it is best to add enough at a time, about two knuckles on the surface of the brisket. When stewing meat, boil a pot of boiling water next to it. When adding water, use hot water instead of cold water to cook the meat tightly.

10, boil, skim off the floating foam on the surface, and then pour in 2 tablespoons of cooking wine.

1 1, leave the fire in the middle, cover and stew in the soup pot for 2 hours. Or use a worry-free method: pour the beef brisket soup into the rice cooker and turn on the soup making function.

12, plus vegetables processed earlier. ? After stewing for more than two hours, the brisket has softened. But if you want something softer, you need to stew it again.

13, add vegetables and curry, then stew for half an hour, and turn off the fire for half an hour. Don't open the lid when stewing.

14. If there is a lot of juice left after opening the lid, you can collect the juice over high fire.