Daging kuah segar

The rest of the meat is cooked like this, it's really delicious. First, the meat is cut into pieces, then given a little grated pineapple. Don't overdo it, or the meat will be destroyed. After we grate it, we mix it like this, then leave it for about 10 minutes. We will make the ground spices first, half a teaspoon of salt and 5 candlenuts. Add 5 cloves of garlic, we crush and grind it too. Then add 5 cloves of sliced shallots to make it easier to grind. Add 9 pieces of chili, bird's eye chili, red chili, green chili, and 1 tomato. We grind it. Heat the oil, add 5 cloves of sliced shallots to make the dish more fragrant. After the shallots are fragrant and the color turns brown, we add the ground spices. We sauté until fragrant. When it's fragrant and crispy, add 3 cloves of galangal. If there are, add 3 bay leaves. Then we add the marinated meat with pineapple. Sauté and stir until the color changes and the broth starts to come out. The color has changed, it's pale. Add 1 teaspoon of broth powder. Stir well. After it's mixed well, add 1 liter of water. Before that, let's test it first. Is it soft? It looks like the texture has become like this. We just sautéed it for a while. It's easy to remove. We stir it for a while. It's fragrant. We pour 1 liter of water into the pot. Add 500 ml of water. Add 1 corn. If you like, you can cut it and add 2 carrots. Cover and cook for about 30 minutes over medium heat. If you like, you can add 250 grams of tofu. Add 1 stalk of chives. If you don't have it, just skip it. Add 100 grams of chili, roughly chopped. Leave the bird's eye chili whole. Add 1 lemon or lime. Add 3 tablespoons of lemon juice to make it fresh. Let it boil and taste it. Add 1 teaspoon of pepper powder and 1 teaspoon of salt. And it's done. The fresh sweet and sour beef is ready to be served. It's delicious and easy to make. I recommend it for those who like to make broth like this. Good luck.