Beef Brisket with Curry
The soup is fragrant, the beef brisket is soft and rotten, and the potatoes, carrots and taros are all stewed with glutinous powder. It's delicious.Ingredients can be added at will
Step 1 . Potatoes, carrots and taros are peeled and washed
Step 2 . Cut large pieces
Step 3 . 1 bowl of cooked beef brisket (braised and put in the refrigerator before)
Step 4 . Diced garlic
Step 5 . Dice the red onion (it was originally onion, but it was bad to cut it, so it was replaced by red onion)
Step 6 . Vermont curry (my favorite flavor) two pieces is enough
Step 7 . Put oil in the hot pot and stir fry more than usual. Add diced garlic and red onion and stir fry until fragrant
Step 8 . Add potatoes, carrots and taro and stir fry for a while for about two minutes
Step 9 . Add boiled water and level with the ingredients
Step 10 . Cover and simmer over medium heat for 8 minutes
Step 11 . Boil the beef brisket for about 3 minutes
Step 12 . Boil two more curries until they melt
Step 13 . Stir gently with a spoon to avoid boiling
Step 14 . Boil until the curry melts for about 3 minutes, and then collect the juice over high heat (Curry itself has a salty taste, and beef brisket also has a salty taste. I eat it lightly and don't need seasoning anymore)
Step 15 . Cut some scallions
Step 16 . Serve it in a bowl. It has a strong curry flavor
Step 17 . Sprinkle with scallions
Step 18 . Finished product drawing. Is it very appetizing
Step 19 . another one piece
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