Cooking Steps

1. 

   Step1:Cut 300g beef brisket into 3cm cubes. Blanch in cold water and change color. Remove and wash. Set aside.

2. 

   Step2:Put the boiled beef brisket, half white onion, 2 pieces of ginger, 1 piece of fragrant leaf and 1 spoon of cooking wine into the electric rice cooker. Pour in water and not pass all the ingredients. Close the lid and adjust to the stew function. After the stew is completed (about 40 minutes), open the lid. Discard the white onion, ginger and fragrant leaf. Put the beef brisket and beef brisket soup out for standby.

3. 

   Step3:Preheat the rice cooker (cooking function is available). Pour in 2 tablespoons of cooking oil to the bottom. Add in shallot. Smell the fragrance, add in potato and carrot. Heat for 12 minutes.

4. 

   Step4:Add the beef brisket and beef brisket soup stewed before. Close the lid and adjust to the stew function. Continue to stew.

5. 

   Step5:Stew again for about 10 minutes. When the chopsticks can be easily inserted into the potatoes, add 90g curry pieces. Melt them completely and stir them evenly. Cook again for about 12 minutes.

6. 

   Step6:Take a plate. Serve the rice. Pour the curry brisket. Add the broccoli with boiled water. Finish the curry brisket rice.