How to make Wufangzhai curry seafood brown

If you want to capture a man's heart, you must first capture his stomach. The same is true for men. So, for the sake of your beloved, should you learn to cook some decent food? The answer must be yes. So, now I will introduce the method of making Wufangzhai curry seafood brown.

3. Then start to stir-fry the fillings. Heat the wok over high heat without too much oil. First put the pork belly in and fry until the oil comes out. Then add the onion and stir-fry until fragrant. Then add the curry sauce, scallops and dried shrimps and stir-fry evenly. Add appropriate amount of water and cook until the pork belly is cooked through. Add seasonings and pick up the cooked pork belly filling for later use.

4. Roll the bamboo leaves into a triangle shape, add a layer of rice, a layer of meat, and a layer of rice, wrap it up, and tie it up with water grass. This step is really difficult, far from being as simple as I imagined. But seeing the different shapes of the dumplings in the end, I still feel quite accomplished. Haha.

5. Finally, it’s time to cook the rice dumplings. First, add water to the pot, bring it to a boil over high heat, then simmer over low heat for 2 hours, and then simmer for another 2 hours. (I used a slow cooker, but any ordinary water pot can be used. The water doesn’t have to cover the dumplings, but at least half of the dumplings should be in the water.)

After reading my introduction, I believe you have a certain grasp of the method of making Wufangzhai Curry Seafood Brown. So, start practicing yourself quickly, theory needs to be verified by practice.