1. Cut a little green onion and ginger into large pieces for later use
2. Wash and cut onions, white onions and purple onions are fine
3. Peel and cut carrots
4. Peel and cut potatoes
5. Wash beef and cut into pieces
6. Boil hot water, add green onion and ginger. One pot is used for blanching beef, and the other is used for beef. I like to use casserole to stew meat, so the other pot of hot water is directly cooked in casserole
7. Blanch the beef and remove it from the pot
8. Heat oil in a wok, add onion cubes, and fry until yellow
9. Add beef and stir fry
10. Finally add carrots and potatoes and stir fry
11. Add hot water to the wok and stew directly, or put the fried ingredients in a casserole. Simmer for more than 15 minutes, I like the meat to be softer and rotten, and simmer for 30 minutes
12. To make curry, curry is very important, don’t buy domestically produced, it’s really not tasty, it is also good for serving, Japanese origin is particularly delicious
13. After the ingredients are simmered, put the curry on a low heat or temporarily turn off the heat. There are 3 small pieces in the picture, but 4 small pieces are actually placed. Melt the curry and stir evenly, simmer for another 10 minutes on low heat, and it is ready to be out of the pot. Before putting the curry, you should save more soup to avoid too dry. If there is not much soup, you can only add hot water. I made it a little bit dry, so please control it yourself.
Tips:Curry buys a good serving of Japanese origin. If the potatoes are too broken, you can put them a little later, save some soup, so as not to be too dry
