1, take a pressure cooker, put 800g of water in it, put it on the stove, boil it, add star anise and vanilla seed, and then put the chunks of beef in it. At this stage, don't put any salt in the pot, and don't cut the beef into small pieces. The purpose of this is to ensure that the beef stewed in the pressure cooker is softer, because salt will make the beef shrink, tighten and harden.

When the pressure in the pot rises and the pressure valve starts to exhaust, reduce the firepower of the stove to a minimum, and then start timing. After one hour, the beef is almost cooked.

2. During the waiting period, wash the potatoes, peel them and cut them into 2 cm square pieces.

3. After an hour has passed, turn on the pressure cooker (you can wash cold water on the lid to relieve the pressure in the cooker, or wait until the temperature in the cooker drops and the pressure naturally disappears), take out the large pieces of beef inside, and cut it into small pieces with a knife of 1.5 cm square. When cutting, you will feel that the beef fiber has become loose and there are many gaps inside. These gaps will absorb a lot of the flavor of seasoning soup in the later cooking process to ensure the taste of beef.

4. Put the cut beef into a smaller pot and pour the liquid of beef stew in the pressure cooker. If you don't like the star anise and vanilla seeds inside, you can filter them out.

5. Sprinkle15g curry powder, stir well and add salt to adjust the soup to your desired taste.

6. Put the cut potato pieces in, cover the pot and put them on the stove to boil, then reduce the firepower, and then cook until the potato pieces inside can be easily clipped off with chopsticks. This process takes about 30 minutes.