Beef Brisket with curry in thick soup(nong tang ka li niu nan )

Beef Brisket with curry in thick soup

Introduction:

Production steps:

Step 1: prepare materials

Step 2: peel potatoes, cut into hob pieces, soak in water and wash off starch

Step 3: cut the carrot into pieces, and prepare the onion and ginger

Step 4: blanch the beef brisket, add wine, green onion, ginger, tangerine peel, salt, and cook in a pressure cooker in advance

Step 5: melt the butter in a hot pan

Step 6: stir fry onion, ginger and carrot in oil pan

Step 7: stir fry the potatoes

Step 8: add the beef brisket

Step 9: add the right amount of soup to the beef brisket, and pour in the right amount of milk

Step 10: boil and turn to low heat

Step 11: add the curry and cook until the potatoes and carrots are cooked and rotten. Turn off the heat when the consistency of the soup is appropriate

Step 12: serve

Materials required:

Beef Brisket: right amount

Potatoes: moderate

Carrot: right amount

Onion and ginger: right amount

Milk: moderate

Butter: moderate

Curry: moderate

Note: 1. It's also good to change onion and ginger into onion. Cooking the beef brisket in advance can reduce the cooking time and don't worry about the beef brisket. 2. You don't have to add any other seasonings with the curry. The consistency of the soup should be well controlled. If it is too dry, add some beef soup. If it is thin, cook it for a long time.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: Curry

Chinese PinYin : Nong Tang Ka Li Niu Nan