1. Wash beef tendon, slice ginger, scallions into green onions, star anise, cinnamon, grass fruit, and laurel, and set aside.
2. Pour clean water into the pot, and when the water is boiled, put in beef shank meat, and remove the foam from the nao water.
3. Put the well-watered beef into an electric pressure cooker, pour boiling water, and the water is better than the beef. Add concentrated chicken broth, sliced ginger, green onion, star anise, cinnamon, grass fruit, and bay laurel in sequence. Then drip a little cooking wine to get rid of fishy.
4. Cover the lid of the electric pressure cooker, plug in the plug, and adjust the button to the nutrition stew or soup.
5. When you hear the prompt that the electric pressure cooker is completed, simmer for about 20 minutes. When the pressure valve float drops, open the lid. Remove the beef slices.
6. Put the cut beef slices into a casserole, pour the remaining beef broth, sprinkle an appropriate amount of cumin, curry powder, and a small amount of salt according to personal taste, and bring it to a boil.
7. When eating, sprinkle the chopped garlic leaves, and a bowl of steaming beef curry soup is ready.
