Hokkaido Soup Curry

1. Collection of vegetable ingredients.

2. Spices: curry chunks, ginger, garlic, and fragrant leaves.

3. Boneless three chicken legs.

4. Use a meat hammer or fork to poke the chicken legs in both directions for fun.

5. Spread salt, pepper, and oil evenly on the chicken legs and marinate for half an hour.

6. Cut the vegetables into pieces for later use.

7. Grind an apple and half a carrot (cut the remaining carrots into pieces for soup) into puree and set aside.

8. Heat up the oil in a wok, add ginger and garlic, stir fry until fragrant, then add potato and carrot chunks, stir fry for a while, add an appropriate amount of water and let the water boil. Add curry, carrots, apple puree, and fragrant leaves and start simmering over low heat.

9. Fry and marinate the chicken legs, with the skin on the side for about three minutes, and the back side for about three and a half minutes. Set aside.

10. Fry the bell peppers and mushroom oil for one and a half minutes and set aside.

11. Set aside the cooked ingredients.

12. When the curry soup is cooked until thick, add an appropriate amount of tomato sauce, oyster sauce, sugar, and salt to season.

13. Cut the fried chicken legs into pieces and put them in a bowl. Add the pre cooked Sichuan peppercorns and curry soup ingredients. A bowl of Hokkaido soup curry is ready, sprinkled with a small spoonful of chopped basil, which is fragrant and delicious.