⬇️⬇️English recipe follows⬇️⬇️
高速煲咖哩牛筋
材料：
急凍牛孖筋1磅半
咖哩雞料醬汁200克
處理／程序：
1. 大火煲滾1煲水。
2. 放牛筋出水。
3. 加入粗鹽1茶匙及紹興酒1湯匙。
4. 牛筋已滾至起泡，倒去水分，清水洗乾淨。
5. 牛筋，1開3，放入高速煲。
6. 加入咖哩醬汁及清水200毫升，撈勻。
7. 如果要用明火，用鑊炆的話，水要蓋過牛肉面多一吋。
a. 中慢火，炆45分鐘。
b. 熄火，焗30分鐘。
c. 再用中慢火，炆20分鐘。
8. 用“蹄筋”功能，炆40分鐘。
9. 焗1小時。
10. 用筷子試一試能否穿過牛筋，如果穿得過的話，就可以了。
11. 完成，上碟，可享用。
Curry beef tendon with high speed cooker
Ingredients:
Frozen beef tendon 1.5 lb
Curry chicken sauce 200g
Preparation/Steps:
1. Heat up a pot of water.
2. Put beef in pot.
3. Add in cooking salt 1 tsp and Shaoxing wine 1 tbsp.
4. Bubbles arising from the beef tendon, pour away water. Rinse thoroughly.
5. Beef tendon, divide each one into 3 shares. Put into high speed cooker.
6. Add in curry sauce and water 200ml, mix well.
7. If this dish is to be prepared by a gas cooker, add water just cover up the beef 1 more inch.
a. Braise at medium~low flame for 45 minutes.
b. Turn off fire. Leave it for 30 minutes.
c. Turn on medium~low flame again, braise for 20 minutes.
8. Use "tendons" function, braise for 40 minutes.
9. Leave it for 1 hour.
10. Check the beef if it can be pinched through by a pair of chopsticks. If it can, it is OK.
11. Complete. Put on plate. Serve.
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