Cooking Steps

1. 

   Step1:Beef Brisket is hard to boil. If it's too tight and over water, it's hard to make curry directly. It's not good to stew it for too long with seasoning. So I like to stew beef soup in a large casserole in advance. It's stewed in two hours. The soup has a strong beef flavor. It can be used for the following or other purposes. The beef brisket is also stewed soft and rotten. When you make curry, you can make it in less than 20 minutes.

2. 

   Step2:First of all, thaw the beef brisket, cut it into pieces, put water in the pot and a small amount of cooking wine. After boiling, put the beef brisket into the blanching bleeding water and take out for standby. Put enough cold water in the casserole. Take a non-woven tea bag and put it into medlar, prickly ash, red dates, cinnamon, star anise and fragrant leaves. Put it in the casserole together with the stewed beef brisket. Add the wine. Turn on the fire. Turn off the fire and simmer for 2 hours. Remove the beef brisket and preserve it separately.

3. 

   Step3:Put the oil in the pot. Stir fry the ginger, onion and garlic. Stir fry the stewed beef brisket. Add a little bit of soy sauce (about half a spatula). Add 100ml of coconut milk. Add 200300ml of beef brisket soup. Add 12 pieces of curry. Start the fire. Boil. Stir fry for 5 minutes. Add 2 pieces of fresh cream cheese. Not all of them will be boiled. Stop cooking. If it's a little light, add salt properly.