1. Prepare beef, soak the beef in clean water for 8 hours, soak the blood, and change the water several times in between.
2. Prepare the material package, more pepper, cumin (1:2) and cumin.
3. Don't put oil in the wok, put beef cut into mahjong pieces, stir-fry on high heat (stir-fry bleeding water), add green onion and ginger, and fry it for a fragrance
4. Add boiling water to the pot to submerge the beef, (it must be boiling water)
5. Boil the pot to remove the blood foam, skim off the blood foam addition bag, turn the soy sauce to a low heat and simmer for 40 minutes, and add salt before serving.
6. Serve the stewed beef and set aside.
7. Prepare Thai fragrant rice.
8. Put the basmati rice in a pot and steam for later use.
9. Prepare vegetables.
10. Wash the potatoes, onions, and carrots separately and cut them into pieces.
11. Put oil in the wok, add onion and stir fragrant.
12. Add potatoes and carrots and continue to stir-fry evenly.
13. Put a little boiled beef broth and beef in, add curry, salt, boil over high heat and turn to low heat.
14. Put the rice in a shape and pour the cooked curry on top.
Tips:1. Beef is best to use sirloin, which is more fragrant when stewed.
2. When squeezing the rice shape, you can get water on your hands to prevent sticking of your hands.
3. I use curry cubes. After putting them in, stir them continuously to avoid simmering the pot.
4. The onion must be fry to get the fragrance before adding other ingredients.
5. The curry soup should be slightly more so that it will be delicious when poured on the rice.
6. If you have children, you can do all kinds of beautiful shapes.
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