2. Prepare the beef bought from the supermarket and soak it in clear water for half an hour to soak out excess blood.
3. Drain the soaked beef, change the knife to a suitable size, add a proper amount of cold water into the pot, boil it with high fire to remove the floating foam in the pot, and simmer for 3 hours on low heat.
4. Wash potatoes, carrots, onions, peas and millet for later use.
5. Cut potatoes into pieces. (It is recommended that potatoes be cut into blocks of different sizes, and small pieces that are easy to boil are used for thick soup. ) carrots can be cut into appropriate sizes, and onions can be sliced and shredded. Millet spicy chopped for later use.
6. Cook the oil in the pan and fry the potato pieces into golden brown. Add carrots and onions and stir fry together. After frying, pour them into the beef soup pot and boil them together.
7. When the ingredients cooked in the pot are almost cooked, add the curry seasoning bought in the supermarket and keep stirring until the curry blocks are dissolved. Add appropriate amount of salt and monosodium glutamate according to personal taste, and make proper color matching. If you like spicy, you can add millet spicy powder. Add peas and boil ten minutes before taking out the pot.
8. During the boiling process, it is necessary to keep stirring, so that small pieces of potatoes can be boiled into thick soup to prevent the pot from being burnt, and at the same time, the consistency of curry can be increased. When the curry is boiled to a suitable concentration, turn off the fire and pour the boiled curry into cooked rice.