Pan-fried beef ribs with garlic and black pepper

Overview

How to cook Pan-fried beef ribs with garlic and black pepper at home

To prepare ingredients, use kitchen paper to drain the denim ribs and set aside.
Slice the garlic, rinse and slice the white mushrooms, and set aside.
To marinate beef ribs, I only used chicken juice and black pepper (because the amount used was relatively large, I didn’t grind it because my hands were so tired).
The pickled color is so beautiful! Damn it, I’ll post another picture (this color, can I say it’s the original picture on the phone?).
Heat the oil, first put the garlic slices, then put the beef ribs directly on top of the garlic slices and fry. If the color changes, flip over and fry. If the color of this side also changes, you can pick it up and cut each bone into a section. After cutting, stir-fry a few times with a spatula. If no blood comes out, you can pick it up and put it on a plate. Leave the garlic slices in the pot.
Now there are remaining butter, garlic slices, and black peppercorns in the pot. If there is no oil, you can also add a small amount of butter or olive oil. Pour the mushrooms into the pot and cook. Add some salt and chicken powder until the mushrooms are cooked and the juice is reduced. Then put them on a plate and place them next to the beef ribs.