Beef Brisket with Curry and Fresh Mushrooms
1.
Prepare the ingredients, sirloin, white jade mushroom, and most importantly kaiseki curry.
2.
Wash the white jade mushrooms and drain the water.
3.
Cut the sirloin into large pieces.
4.
Blanch the sirloin in boiling water.
5.
Heat the wok until the cooking oil is hot, add green onion and ginger to fry until fragrant, and add 1 spoon of cooking wine to remove the smell.
6.
Add light soy sauce, cooking wine, and dark soy sauce, stir-fry evenly, and then add water that has not had the sirloin.
7.
Add 2 small pieces of brown sugar to enhance the flavor, cover the lid, simmer for 2 hours on high heat and low heat until the beef is tender, or use a pressure cooker.
8.
After the beef is soft, add the white jade mushroom and stir fry evenly.
9.
Finally, add the most important kaiseki curry block.
10.
I used half of a box of curry. After adding the curry, you should stir it at any time to prevent it from sticking to the pan.
11.
After the curry has melted, add salt to taste, and this curry with fresh mushrooms and roast beef brisket is ready.
12.
Tianpeng all-match kaiseki curry cubes, stewed meat and noodles are delicious!
Tips:
After adding the curry, the soup will be very thick, so you need to stir it frequently to prevent it from sticking to the pot.
