1. Soak the beef shoulder in water to remove blood water, peel the potatoes, and peel off the garlic.
2. Cut beef into small pieces, add 1g pepper, 4g salt, half a tablespoon of soy sauce, and 2 tablespoons of red wine. Add one-fifth of the curry cubes and marinate for 20 minutes.
3. Heat half of the oil, cut all the vegetables into the wok and stir-fry for 5 minutes to remove part of the moisture in the vegetables.
4. Put the cooked oil into the pot for 50% heat, add garlic and ginger until fragrant, then add the beef and stir-fry. When the beef is completely discolored, add 500ml of warm water
5. After the water boils, add coconut milk and curry cubes, boil on high heat, turn to low heat and simmer for 30 minutes.
6. When the beef 8 is mature, add the pre-processed vegetables and simmer for 15 minutes together, then you can get it out of the pot.
Tips:The curry should be simmered slowly, stirring often, otherwise it will simmer easily. I put the curry early for the beef to taste, you can put it in 15 minutes before it is out of the pot if you find it troublesome.
