1. Take the frozen meat out of the refrigerator and melt it, cut into pieces with a meat cutting knife, put it in a bowl, add cooking wine, the flavor is very fresh, and marinate with vinegar and corn starch (note that you don’t add too much seasoning, you can skip it if you don’t have it) , Cornstarch and cooking wine are necessary) Mix well by hand, which can make the meat smooth and refreshing to remove the fishy smell. I was planning to cook braised pork in two days, so I used pork belly this time.
2. Wash the rice, put it in a rice cooker, add an appropriate amount of water, and add a small amount of salt (you can throw it away, don’t add too much), which can make the rice more chewy and chewy, and taste more fragrant
3. Potato diced
4. Diced carrots
5. Cucumber cut into small pieces
6. Sliced onion
7. Heat the pan (note that you must wait until the water in the pan is completely dry before reaching the oil, so that the oil will not splash out), pour the oil, heat the oil slightly, put the chopped green onion in the pan, stir fry twice, add the meat, and fry until The meat is fragrant, add vegetables and stir-fry for a while, add salt (add less, because the curry block itself has a salty taste), stir-fry for a while, add water (note that if you like more soup, add more water here, like soup If the juice is thick, add less water here)
8. Add two curry cubes. I like to add one for the lighter one. I prefer two for the thicker one. If you add too much water, you can open the lid to collect the juice.
9. I like to cut the curry cubes into small pieces and put them in two or three times so that the taste is more even. Remember to stir for a while after adding them. If you find it troublesome, you can join directly.
10. Cook on low heat until the ingredients are fully cooked, and the soup can be turned off when the soup is finished, and pour it on the rice
