Xingzhou banana leaf curry formula

200g of stir-fried onion rice, 50g of stir-fried garlic, 50g of stir-fried ginger, 3g of dried red pepper, 5g of fragrant leaves, 20g of fresh thatch, 5g of clove, chopped black pepper10g, and thyme10g.

Seasoning:

2 cans of coconut milk (small canned), 2 cans of Sanhua light milk (small canned), 50g of yellow curry powder, butter curry 100g (Miaoduo brand), 50g of chicken powder, 40g of salt, crystal sugar 100g, olive oil 100g, and 5000g of broth (also available).

Making:

Boil on low heat for 2.5 hours, then remove the residue, and finally thicken with custard powder 100g.

note:

When cooking, add chopped black pepper and thyme 10 minute before cooking, otherwise it will affect the color of curry emperor.