Curry Beef Rice
1.
Wash the beef and cut into small pieces;
2.
Put cold water in the pot, add ginger slices and Hehuadiao wine, and cook for 5 minutes after the water is boiled;
3.
Remove and drain the water;
4.
Pour in a proper amount of vegetable oil from the wok, add the sliced ginger, star anise, cinnamon, grass fruit and nutmeg to fry until fragrant, pour the beef cubes, and stir-fry for a few minutes;
5.
Pour in light soy sauce, dark soy sauce, Huadiao wine, oyster sauce and a little sugar, stir fry for color;
6.
Pour in boiling water to cover the meat, put in the bay leaves and the seasoning box with pepper and fennel;
7.
Simmer on low heat for two to three hours until the soup thickens and turn off the heat;
8.
Hold out
9.
Wash the potatoes, carrots and onions while stewing the beef, and prepare the curry;
10.
Heat up a small hot pot with a wok, pour in an appropriate amount of vegetable oil, pour in the carrot pieces and stir fry for a while;
11.
Pour in the potato wedges and stir fry for a while;
12.
Pour in the onion cubes and stir fry for a while;
13.
Pour in the stewed beef, pour boiling water over the noodles, and cook on medium-low heat until the vegetables are broken;
14.
Put in an appropriate amount of curry cubes;
15.
Turn to medium high heat and cook until the soup is thick and turn off the heat;
16.
Put the curry beef with broth on the rice and you can eat it.
17.
Finished picture
18.
Original photo
19.
Finished picture
20.
Greedy?
Tips:
I have posted the detailed recipe for braised beef before, and those who are interested can check it out if you have time!
