Ingredients: 400g beef brisket, 300g potatoes, 250g carrots, 100g onions, 5g curry powder, 15g curry powder, 10g sugar, 2g salt, 2g chicken powder, 5g Meiji-Fresh soy sauce, 15g olive oil, 30g green onions, 20g ginger, 20g yellow wine, 15g soy sauce, 2 star anise, 3g cinnamon, water

Beef Curry and Potato Soup Steps

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Beef brisket, potatoes, carrots, onions, curry powder, curry powder, chicken powder, water, water, water, water. >Curry Potato Beef Steps

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Beef brisket, potatoes, carrots, onions, curry powder, curry block, sugar, salt, chicken powder, Meiji-Fresh soy sauce, olive oil, green onion segments, ginger slices, yellow wine, soy sauce, star anise, cinnamon a small piece.

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Wash the beef brisket by cutting the right size pieces and put it into a basin to soak in water for 30 minutes.

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Then put the brisket in a pot of cold water and cook for 10 minutes after the water boils.

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Fry the potato cubes in a frying pan until brown and set aside.

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Pour the cooked beef brisket into the pressure cooker, and put star anise and cinnamon in the pressure cooker.

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Add the scallions, ginger, pour in the yellow wine and soy sauce.

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Fill the pressure cooker with boiling water.

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Cover and simmer for 30 minutes, then pour out and set aside.

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Heat a separate pan, pour in olive oil and sauté the carrots with two slices of ginger.

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Fry the carrots through the onion pieces into the sauté, sautéed flavor, sprinkle into the appropriate amount of curry powder and stir fry.

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The curry powder stir-fried into the stewed beef and moderate amount of beef broth.

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The soup boiled and put a small piece of curry cubes.

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After the curry cubes dissolve, pour in the fried potato cubes and stir fry well.

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Then sprinkle a little salt and a few drops of soy sauce to taste.

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Add a little more sugar and chicken powder to the pot.

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Finally, reduce the sauce over high heat.

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Reduce the soup by 70% and serve.

Warm tips;

1, after cutting the beef is best to soak in cool water before use, so as to remove most of the blood and odor.

2, pressure cooker simmering time, according to the softness of the meat to control the time, the meat is old on the simmering more time, meat tender can be appropriate to shorten the simmering time.

3, the potato blocks fried burned dishes will be more fragrant, not fried can also be.

4, in the burning of beef curry, stewed beef broth is the best, will make the flavor more rich some. You can also use coconut milk instead of beef broth, eat with Southeast Asian flavor characteristics, the taste is also good.