Cooking Steps

1. 

   Step1:Prepare 1-beef brisket and soak it in water for 1 h. soak it in blood water. Wash it and boil it in boiling water for 23 min. remove it. In another pot, boil it in boiling water + beef brisket + ginger + half onion + proper cooking wine + fragrant leaves. Turn the heat to small heat. Stew until the beef is soft and rotten. Wash and peel carrot, potato, onion and mushroom. Cut into pieces for standby.

2. 

   Step2:Prepare 2-mix the fragrant and smooth curry juice. Add a small amount of base oil in the wok. Add 2 tablespoons of curry powder when the oil is cold. Stir over low heat until the color becomes darker. Add 1 tablespoon of flour. Continue to stir until the curry fragrance comes out. Add milk and proper amount of water. Quickly stir the curry powder to avoid caking until the curry juice is thick and smooth.

3. 

   Step3:Add a small amount of base oil to the other pot. Cut the remaining half of the onion into pieces. Stir the mushroom pieces under the pot to make the flavor. Add the carrot pieces and stir fry until the carrots are bright. Pour the beef stewed together with the soup and meat into the frying pan. Bring to a boil and add the potato pieces. Add the prepared curry juice. Add the appropriate amount of salt, soy sauce and sugar to taste. Cook for 10 minutes. The soup is very thick (stir occasionally when cooking) Add broccoli and cook for another 2 minutes. Turn off the heat. Pour curry on the hot rice. Let's go.