Main ingredients:Beef shank
Ingredients: Chinese cabbageRibbon radish,Onion,Potato,Ginger,Sichuan pepper,Star anise
Seasonings: salt, curry powder, cooking wine, original flavor yogurtYogurt

Steps:
1. Soak beef shank in clear water for two hours, changing the water several times to remove blood.Blood,Boil beef in a pot with ginger and Sichuan pepper, add an appropriate amount of cooking wine, and boil for about 3 minutes after coming to a boil.

2. Remove beef from the pot, wash off the blood foam with warm water, then put it into a pressure cooker with boiling water covering two-thirds of the meat surface, adding ginger, Sichuan pepper, and one star anise. Cook over high heat until steam comes out, then reduce to low heat for 12 minutes. Let it cool naturally before opening.Remove beef, cut into small pieces and set aside.

3Ribbon radish,Onion cut into chunks, potato cut into chunks and washed to remove surface starch.Curry powder mixed with a little water to form a paste.

4. Heat oil in a pot, add curry paste, fry over low heat until fragrant, then add onion and stir-fry.

5. Add carrot and potato, stir-fry until evenly coated with curry sauce, then add boiling water.

6. Add beef, stir well, bring to a boil over high heat, then reduce to low heat and cook until the carrot and potato are tender. Pour in about 50 grams of yogurt, and cook over high heat until the broth is thickened.