2. Peel potatoes and radishes and cut them into small pieces of about 2cm, which should not be too small, especially when potatoes burn.
3. Wash the sirloin in cold water, add ginger slices and cooking wine to the pot, boil, remove, wash and drain, and prepare a box of curry. Curries are generally original, slightly spicy and spicy. I usually choose spicy according to my own taste.
4. Add oil to the pot, stir-fry the brisket directly in the pot, and then add the yellow onion and stir-fry together.
5. Stir-fry the onion until fragrant, add warm water to the brisket, add curry, boil over high heat and turn to low heat for one hour.
6. After an hour, add potato pieces, carrot pieces and a little sugar to freshen up, and cook for another half an hour on low heat. Don't put potatoes and carrots too early. Many cooks teach others to fry potatoes, carrots and beef together and then add water to boil them, so when the beef is rotten, the potatoes will almost become mud.
7. Finally, add the colored pepper and the right amount of salt to collect the juice. It is not good for curry to be too thin or too thick. Pay attention to the discretion.
8. curry beef brisket out of the pot, directly as a dish