Curry sirloin(ka li niu nan )

Curry sirloin

Introduction:

Production steps:

Step 1: wash the Beef Brisket with water

Step 2: peel potatoes and carrots and cut into hob pieces

Step 3: cut onion into small pieces, slice ginger and garlic

Step 4: add proper amount of oil in the pot, add ginger and garlic slices and prickly ash and saute until fragrant

Step 5: pour beef brisket, cooking wine, a little salt and stir fry

Step 6: add proper amount of water into the beef brisket, and cook in a pressure cooker for half an hour

Step 7: pour proper amount of oil into the pot, pour onion and stir fry until fragrant

Step 8: add potatoes and carrots and stir fry for a while

Step 9: add two tablespoons of curry sauce (I use Lee Kam Kee curry sauce)

Step 10: pour the beef brisket and its juice in the pressure cooker together, add appropriate amount of water (just without the ingredients) and simmer for 10 minutes

Step 11: cook until the potatoes are cooked and rotten, then add chicken essence and starch water

Materials required:

Beef Brisket: 400g

Potatoes: one

Carrot: one

Red onion: half

Curry sauce: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Salt: right amount

Note: thick delicious curry juice poured on rice, ash often delicious ha!

Production difficulty: simple

Process: firing

Production time: one hour

Taste: Curry

Chinese PinYin : Ka Li Niu Nan