1. Ingredients
2. Beef cuts
3. Boil in boiling water for about 5 minutes, and add 30ml of cooking wine
4. Prepare spices, cut green onion into sections, ginger and garlic into slices
5. Wrap it with gauze; wrap dried candied dates (or put some sugar)
6. At the same time, add enough water to another boiling pot, add the material bag, and boil
7. The blanched beef is rinsed with warm water and drained
8. Pour into the boiling water pot, add 30ml of cooking wine, cover the pot, simmer for 1 hour and 30 minutes
9. Cut potatoes into pieces, soak in cold water, set aside
10. Cut carrots, slice onions, set aside
11. Prepare curry powder, coconut milk
12. Preheat the wok, put a proper amount of oil, add onions, turn to low heat and stir fry
13. Saute the onion until fragrant, add the carrots; drain the potatoes, add to the wok, stir fry for 1-2 minutes
14. Pour into the stewed beef pot, add curry powder and some salt
15. Stir evenly. At the same time, try the taste. If it is too light, add more salt. Bring to a boil on high heat. Turn to low heat and simmer for another 30 minutes.
16. Add coconut milk, stir well and cook for 10 minutes
17. Open the lid and turn to high heat to make the soup thicker.
18. Platter
Tips:1. The spices can be wrapped in a piece of gauze, because there is no large piece of gauze on hand, so they are wrapped separately
2. Fry it to keep its color and appearance intact; don’t fry too early, otherwise the potatoes will turn black and hard.
3. The first cooking wine is added to taste; the second cooking wine is to taste
4. Curry powder is green or red, more or less according to personal preference;
5. The amount of coconut milk is also arbitrary, you can put more if you like strong flavor; if you don't like too strong 30-50ml, it's fine
