1. Prepare the ingredients (the sirloin can be cut into small pieces with the help of the market aunt when you buy it, so that you don’t have to use a knife for raw meat when you go home)
2. After the sirloin is washed, put it in a pot and add cold water to a boil, then add an appropriate amount of chives and cooking wine, and remove the waste foam for use after about 10 minutes.
3. When cooking beef, you can cut potatoes, carrots, onions, ginger, etc. for later use (students who don’t like carrots don’t need to prepare)
4. After the oil is hot, add the onions, carrots and potatoes at one time, and stir fry for a few minutes. When the potatoes become golden brown, turn them off and set aside (this step is to prevent the vegetables from becoming deformed when they are stewed)
5. Use the remaining oil to fry the scallions and ginger, add the beef that has been copied in water and stir-fry for a few times, add boiling water (it's almost the same without beef), and add a little salt and white wine. After boiling, turn to low heat and cover and simmer for about 1 hour (this will ensure that the beef tastes better~)
6. Add the dishes and curry cubes and stir fry after the stewing time is almost! (I sent in one box, if you think the curry flavor is too strong, you can add two yuan less)
7. If the water harvest was too low before, you can add a proper amount of boiling water to this part, turn the heat to a low heat and simmer for about 30 minutes (you must turn the pot a few times during this period! Otherwise, it will dry up!) Then you're done! Let's have dinner
Tips:Served with Thai fragrant rice + Tom Yum Goong soup! Let’s enjoy a delicious family Southeast Asian delicacy together~ (Tom Yum Goong Soup is also mentioned in my recipe)
