1. Take a pressure cooker, add 800g water, put it on the stove, bring it to a boil, add star anise and rapeseed, and then add chunks of beef. At this stage, don't put salt in the pot or 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 furnace to a minimum, and then start timing. An hour later, the beef was almost cooked.

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

3. After an hour has passed, turn on the pressure cooker (cold water can be washed on the lid to relieve the pressure in the cooker,

Or wait until the temperature in the pot drops and the pressure disappears naturally), take out the beef inside and cut it into small pieces with a knife 1.5 cm square. When you cut it, you will feel that the beef fiber is loose and there are many seams inside.

Gap. These gaps will absorb a lot of 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 into the pressure cooker. If you don't like the star anise and vanilla seeds inside, you can filter them out.

5. Sprinkle 15g curry powder, stir well, add salt, and adjust the soup to your desired taste.

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