Braised Beef Ribs with Sauce Sauce

Overview

As a daughter-in-law from Shandong who was born in a water town in the south of the Yangtze River, the aroma of northern sauce and the rich oily red sauce of Suzhou are so naturally combined in my family's braised cuisine. After trying it, the fragrance filled the house and was well received. Wouldn’t it be great to share delicious food with foodies? Haha, if you love food, come and try it~

Tags

• hot dishes
• balsamic vinegar
• cowboy ribs
• light soy sauce
• old soy sauce
• orange peel
• rock sugar
• scallions
• star anise
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• ginger slices

Ingredients

Steps

1. 1 Ingredients

   

2. 2 After the cowboy ribs are processed, add green onions and ginger slices and blanch them in water. After the water boils, take it out, rinse the blood foam with cold water, and filter the water for later use.

   

3. 3 Cut the fat from the beef ribs into small pieces and boil it in meat fat (you can also use lard. It is best not to use olive oil and other vegetable oils for meat dishes)

   

4. 4 Add rock sugar to the cooked meat oil and simmer the sugar paste over low heat. Stir continuously with a spatula until the rock sugar is completely melted

   

5. 5 Add the beef ribs and stir-fry over high heat until browned

   

6. 6 Add the ingredients in picture 1 and continue to stir-fry until fragrant

   

7. 7 Pour into the stew pot and add 2 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce, a little salt and balsamic vinegar, add water to cover the meat, bring to a boil over high heat, and simmer over low heat for 1 hour

   

8. 8 Finally, add appropriate amount of salt and chicken essence to reduce the juice, turn off the heat and enjoy the delicious food~