Braised beef ribs with carrots and red mushrooms
Overview
Russula russula is known as the king of mushrooms and is a natural and nutritious product. Stewed with carrots and beef stick bones, the stewed soup is red in color and rich in nutrients 😋
Tags
Ingredients
Steps
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Appropriate amount of beef stick bones (medium stick bones).
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Soak in water for an hour.
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Take an appropriate amount of red mushrooms, rinse the outside dust first, and cut off the roots.
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Soak red mushrooms in water for 10 minutes. (Russula mushrooms should not be soaked for too long)
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Pour out the water in which the red mushrooms have been soaked, the clear water in the bowl, and the sediment. Clarify several times.
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After soaking the red mushrooms, rinse them with water and sediment several times. Spare.
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Soaked beef ribs.
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Put an appropriate amount of water in the pot, add the soaked beef ribs, cut in a few slices of ginger, and add an appropriate amount of cooking wine.
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Bring to a boil over medium-low heat and a lot of blood foam will appear.
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Skim out with a spoon. Remove the beef stick bones from warm water and rinse away the foam and set aside.
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Put an appropriate amount of water in the pot, add the blanched beef ribs, and add the ginger slices.
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Bring to a boil over high heat.
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Simmer over medium-low heat for one and a half hours.
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Cut carrots into large pieces.
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Add the carrots and continue to simmer on medium-low for 20 minutes.
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Pour in the red mushrooms together with the clarified red mushroom water and simmer for 8 to 10 minutes.
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The soup is ruddy in color.
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Very beautiful. Take out and season with appropriate amount of salt, white pepper and chicken essence. Garnish with cilantro.
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Finished product.
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Finished product.
