1. Cut the Niu Nan into pieces.
2. Blanch water, rinse well and set aside.
3. Add the oil in a hot pan and stir-fry the ginger for a fragrant flavor. Add the seasonings and boiling water to the main ingredients and simmer slowly until 30 minutes to collect the juice.
4. The production is complete, and the plate is loaded.
Tips:The curry beef nan is slightly spicy (personal taste) suitable for topping rice and noodle soup.
