Curry Beef and Potatoes
Ingredients needed
Pork belly 100g
Old Pickled cucumber 400g
Sufficient oil
Appropriate salt
Sichuan Doubanjiang sauce Sufficient Beef
Potatoes, 2 pieces
Carrots, 1 root Sufficient oil
Appropriate salt Sufficient onion
Garlic cloves
Two blocks of curry powder
Steps for preparing ingredients Preparation Peel the old cucumber.
Slice thinly, add salt to extract water, then rinse clean.
Prepare
Beef 200g
Potatoes 2 pieces
Radish 1 root Sufficient oil
Appropriate salt
Sufficient onion
Garlic cloves
Two blocks of curry powder
Curry beef
Potato steps 1. Clean the ingredients and prepare them.
2. Slice the potatoes and carrots, set aside.
3. Cut the beef into chunks.4. Wash the meat segments and garlic cloves. 5. Heat oil in a pot, add beef and onion segments to fry.
6. Add an appropriate amount of water, then add two blocks of curry powder.
7. Bring to a boil over high heat, simmer on low heat until the beef is tender.
8. Add potato chunks, carrots, and garlic cloves, continue to cook.
9. Cook until potatoes are soft and tender.10. Thicken the sauce with high heat, add salt for seasoning, then finish cooking. Tips
The beef should be cooked first before adding the potatoes.
Prepare
Place pork belly in cold water to cook until done.
Let it cool down after boiling, then cut into slices. In a pot, add sufficient oil and fry the pork belly pieces to release some fat, making them slightly curled. Add one spoon of Sichuan Doubanjiang sauce.
Fry until fragrant and red oil is released.
Add sliced cucumbers that have been rinsed clean.
Cook until well-seasoned.
Turn off the heat, add chopped green onions, then serve.
Tip
The Doubanjiang sauce has salt, so adjust according to your taste.
Rinse the cucumbers thoroughly after salting to remove excess salt.
Tip
1 The preserved bean sauce from Pixian is salty, and the saltiness varies by brand. Please adjust to your taste.
2 After cucumbers have released water due to salting, rinse them thoroughly to remove excess salt.
