Curry beef topped rice

1. Wash potatoes and carrots and set aside.

2. Cut the beef into pieces and rinse off the blood, then blanch with ginger slices and cooking wine.

3. The curry chunks are ready.

4. Blanch the beef and rinse thoroughly for later use.

5. Slice onions and ginger for later use.

6. Add oil to the pot and stir fry onion and ginger until fragrant. Add beef chunks, soy sauce, dark soy sauce, and five spice powder. Stir fry evenly.

7. Add curry cubes and water, cover with a lid and cook until steamed, then press for 30 minutes.

Cut carrots and potatoes and soak them in water for later use.

9. After the beef is cooked, turn off the heat and let it cool. Open the lid.

10. Add potatoes and carrots, add salt and continue to cook over high heat.

11. After the potatoes and carrots are cooked, collect the juice.

12. Blanch broccoli, steam the rice in advance, put the rice on a plate, pour in curry beef, sprinkle with scallions, and enjoy.

13. Finished product drawings.