I boned chicken legs and ribs and cut them into pieces.

Draw a circle on the thin head with a knife and then turn the meat out and cut it off.

Don't throw chicken bones together for pickling.

Chop garlic and slice ginger (I am the kind of person who will pick out ginger before cooking ... so slicing is convenient for students who like to eat. Ginger is a good thing. Add it to chicken, add freshly ground black pepper, white pepper, salt, sugar and spices, mix well, cover it and put it in the refrigerator overnight.

After the chicken wakes up, prepare the fried ingredients: garlic, onions, potatoes and carrots, and cut into pieces.

Stir-fry onions in a small butter pan until soft, then take them out and cook them.

A piece of carrot fried in butter changes color slightly, and potatoes are fried until they can be poked out with chopsticks.

Stir-fry a piece of chicken marinated in butter until the chicken changes color. Put the ingredients (fried potatoes and carrots) on the side, then add salt and black pepper and continue stirring for a few times. After adding coconut juice and onion, add curry pieces and cook slowly for a while. Stir with a spoon without adding anything else. You will have strong consistency.

Cooked curry is put in a pot. Well, you read it right. I made a pot ~ \ (≧▽≦)/~ It's getting cold, so I'd better put it in the refrigerator. In fact, if it's not so hot at home, it's best to put it on the windowsill.

When the curry wakes up, let's make a pot of steaming rice, put enough curry bones or something and chew it. It's delicious, really, and then mix the curry into the rice thoroughly. At this time, both of them get warm and eat!