Ingredients: carrots, potatoes, mushrooms, onions, curry
Practice:
1. Cut the potatoes into pieces.
2. cut the onion, diced carrots and sliced mushrooms.
3. Prepare a box of Vermont curry (medium spicy).
4. Great Wall dry red bottle.
5. Skip the oil and take out the potatoes.
6. Blanch chicken pieces in water, also known as "flying water".
7. pour the chicken pieces into the oil pan and fry.
8. Add red wine to remove the fishy smell of chicken.
9. Pour potato pieces, onion, carrot and mushroom slices into the pot in turn, and stir fry together.
1. cover the pot and simmer for a while.
11. Take out the curry and put it into the pot. Add salt and chicken essence according to personal taste and continue stirring.
12. Pour chicken curry into the steamed rice in advance, and you're done!