Curry sirloin(ka li niu nan )

Curry sirloin

Introduction:

"Dish features: the beef is crispy, spicy and sweet, the soup is thick, and the color is golden."

Production steps:

Step 1: prepare 1000 grams of beef brisket.

Step 2: 2 potatoes, wash and peel.

Step 3: cut the beef brisket into 3.3cm square pieces, soak it in clean water and remove it.

Step 4: blanch the beef in boiling water.

Step 5: clean.

Step 6: prepare onion, ginger and onion.

Step 7: cut the potatoes into hob pieces, chop the onions, and prepare the curry powder.

Step 8: put the frying pan on the fire, pour in the refined oil, heat it to 60% or 70%, stir fry the scallion and ginger slices until fragrant.

Step 9: pour in the beef.

Step 10: stir fry and pour in cooking wine.

Step 11: add proper amount of water to the pot and cover the beef.

Step 12: boil and skim the foam.

Step 13: simmer for 2 hours.

Step 14: add oil in another pot, heat up, pour in potatoes and fry until pale yellow. Remove.

Step 15: leave oil in the original pan, heat up and add chopped green onion.

Step 16: stir fry to taste.

Step 17: pour in the curry powder.

Step 18: stir fry the fragrance.

Step 19: pour in the stewed beef and beef soup.

Step 20: pour in the potatoes.

Step 21: add refined salt and simmer until the potatoes and beef are soft and rotten. Turn to high heat to collect the soup.

Step 22: load the plate.

Materials required:

Beef Brisket: 1000g

Potatoes: 2

Onion: half

Curry powder: 30g

Salt: 8g

Cooking wine: 10g

Scallion: 20g

Ginger slices: 20g

Note: when stewing beef, hawthorn can be added properly.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: Curry

Chinese PinYin : Ka Li Niu Nan