Braised beancurd with Curry Mutton

Family members like to eat dishes with curry flavor very much. They have tried to add curry powder to stir fry, stew, stew, stew, and each time they said it was good. Curry can increase appetite, promote blood circulation and achieve the purpose of sweating. Therefore, people especially like to eat curry dishes in hot areas. Add curry powder to mutton to remove the smell of mutton. It makes the flavor of mutton more prominent, appetizing and not greasy. Some dried beancurd is added properly. People can't help putting down their chopsticks. The fat aroma of mutton penetrates into the soft dried beancurd. It's really a wonderful taste bud touch.

Main Ingredients

• salt 3 g
• Beancurd 300 g
• Garlic slices 8
• mutton 800 g

Auxiliary Ingredients

• clean water appropriate amount
• Chicken powder few
• Curry powder 10g
• Rock sugar 30g
• The soy sauce 1 tsp
• Sand tea sauce 1 tsp
• Zhu Hou sauce 2 tsp
• Bean paste 2 tsp
• oil appropriate amount

Tips on food fashion: when mutton flies into water, you can put lemon slices or ginger slices into the water to help remove the smell. Drain the dried beancurd after soaking it soft. Do not cook it too long in the mutton to avoid being too rotten and shapeless. There is salt in the sauce. When adding salt, you only need to add a small amount or add salt after trying to be salty.