Ingredients:

Beef brisket 2 Jin

2 potatoes

Onion 1 piece

Ingredients:

Fragrant leaves, star anise, ginger, curry

Steps:

1, burdock soaked in bleeding water with clear water, blanched in cold water for about 2 minutes after the water boils, and a lot of floating foam will appear, and then washed with warm water.

2. Put the brisket in a high-pressure Wang Dan pot, add cooking wine, and press it in the pressure cooker for 10 minute, which won't take long.

3, a little oil in the pot, pour in the onion and stir-fry the fragrance.

4. Pour in the brisket

5, add fragrant leaves, star anise, ginger, add water and simmer for about 30 minutes.

6. Add potatoes and cook for about 10 minutes (you can add a carrot if you like carrots).

7. Add curry pieces, stew for about 2 minutes, and the soup will be thick, so you can go out.