1. Wash the beef leg and cut it into 2cm square. Soak it in water for 20 minutes to remove the blood.
2. Cut ginger into thin slices. In the pressure cooker, change clean water, add beef and ginger slices, pour in cooking wine, bring to a boil over high heat and turn to low heat for 28-30 minutes. Cook the beef until soft and rotten.
3. Start to deal with other materials while cooking beef. Wash the green and red peppers and cut them into 1cm segments.
4. Peel the onion and cut it into slices about the size of beef.
5. Cut the eggplant longitudinally, and then cut it into 4-5cm pieces. Draw a cross knife on the surface of eggplant. The blade is about 2mm. Don't cut the eggplant completely.
6. After the oil in the pan is hot, put your hand 20 cm higher than the pot surface to test the oil temperature. When the heat is slightly hot, put the eggplant in.
7. After eggplant is put into the pot, small bubbles of the same size will be produced around the eggplant immediately.
8. When the eggplant surface is slightly scorched, remove the excess oil immediately.
9. After the beef is cooked, take it out and set aside. Pour a little oil into the frying pan (usually 2 / 3 of the oil used for cooking). Heat the oil and pour in the onion. Stir fry until slightly charred. Add curry.
10. Stir fry the curry until it melts. Add red pepper (or not), add coconut milk, stir fry well, then pour in proper amount of water. After about 1 or 2 minutes, the flavor can be boiled out. Pour in the beef lump cooked in step 2.
11. Cook slowly over a low heat. When the curry soup becomes sticky, add green pepper and fried eggplant.
12. Cook until the green pepper is cut off and turn off the heat. Put rice on the plate and pour the cooked eggplant beef curry on it.