Low oil version curry, potatoes, beef brisket

1. Add cold water to the pot, add beef brisket, ginger, cooking wine, bring to a boil, remove blood foam, and remove for later use.

2. Pour hot water into the pot and add blanched beef brisket.

3. Add fragrant leaves, cinnamon, and star anise, bring to a boil over high heat, then simmer over low heat for 2 hours.

4. Cut potatoes and carrots into pieces and stew for ten minutes.

5. Add curry cubes and cook until the soup is complete.