1. Cut the brisket into large pieces, wash it with the barrel bones and fly;

2. Add enough cold water to the slow cooker, add beef brisket, beef tube bone and ginger slices, and simmer for 4-6 hours;

3. Take out the stewed brisket, cut it into thin slices and put it in a bowl for later use;

4. Take another pot, add some beef soup to boil, add some curry powder and mix well, add salt to taste;

5. Pour into the soup bowl and add coriander.

Practice 2: 600g beef tendon as the main ingredient, appropriate carrots, appropriate onions, appropriate onions, appropriate ginger and appropriate Japanese curry.

1. Cut the beef, soak it in blood and wash it.

2. Spare ingredients.

3. Boil the water and rinse the beef.

4. Drain the water again, bring to a boil, and add ginger and shallots.

5. Beef and yellow wine.

6. Add carrots and onions after boiling.

7. Add curry pieces and cook until the beef is soft.

Carrots and onions are not easy to burn together.