Curry leg in casserole(sha guo ka li yang tui bao )

Curry leg in casserole

Introduction:

"It's two weeks before Chinese New Year. I won't go back to my hometown this year. My parents will visit us in Shanghai. Every time they come, they will bring me a box full of things. My sister is no exception when she comes on holiday at Christmas, so I feel very sweet. Today, we made a casserole curry leg of mutton pot. The curry in our hometown is very red and has a strong fragrance. My husband likes to eat the curry in my hometown best. My husband also likes to eat pigskin, so today I specially bought pigskin to cook together. Pigskin is as tasty as tofu. Last time I bought a leg of lamb worth more than eighty yuan. I burned it twice but I still haven't finished eating it. So I burned curry today. Two days ago, I saw the weather forecast that there would be sun today, so I chose to burn it today and take photos. It's rare that the sun finally came out at noon. "

Production steps:

Step 1: prepare the material.

Step 2: cut the pigskin well, put it in boiling water, blanch it slightly and pick it up.

Step 3: leg of lamb is the same, blanch water and set aside.

Step 4: add a little oil into the pot, stir fry the leg of lamb, add a little curry powder and continue to stir fry until fragrant.

Step 5: then put it into a casserole and add the curry seasoning.

Step 6: put in water, it must not pass the leg of lamb.

Step 7: turn the high heat to low heat for 45 minutes.

Step 8: after 5 minutes, add the pig skin and oil tofu and continue to cook for 15 minutes.

Step 9: add potatoes and eggplant after 15 minutes and continue to cook for 15-20 minutes.

Step 10: add the coconut juice and bring to a boil.

Step 11: finished product.

Materials required:

Leg of lamb: 500g

Potatoes: 2

Oily tofu: right amount

Big eggplant: 1

Pigskin: right amount

Curry seasoning: right amount

Curry powder: a little

Water: moderate

Coconut powder: right amount

Note: 1. If there is no coconut milk powder, coconut milk or milk can also be used. 2. The curry seasoning bag has seasoning, so there is no need to add salt. 3. Mutton can be replaced by other meat.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Sha Guo Ka Li Yang Tui Bao