1. Peel the potatoes and cut the carrot into pieces with a hob, shred the onion, and cut the beef into pieces.
2. Pour virgin olive oil into the wok.
3. Add green onion, ginger and garlic and fry until fragrant.
4. Add half of the onion and sauté for a fragrant flavor.
5. Pour the beef and stir fry.
6. Add cooking wine and stir fry for a while.
7. Put the curry cubes in (I only used half of it).
8. Don't add water and stir fry to get the aroma of curry.
9. Add water to a boil over high heat and simmer for 1 hour on low heat.
10. Add the potatoes and carrots and continue to cook for 15 minutes.
11. Add the remaining onions and stir fry for 3 minutes.
12. Add some chicken essence to the thick soup and turn off the heat.
Tips:This kind of curry is already very salty, no need to add salt. At the end, you have to stir-fry continuously. This curry is very thick to avoid sticking to the bottom of the pan.
