I bought beef ribs many times, all of which were cooked by me, including braised beef ribs and grilled steak bones. The beef bought in the market is tender, the beef ribs in Tibet are tough, and different beef ribs correspond to different practices. There are old people in my family who have a bad mouth, and stewed beef ribs are more popular. After stewing for several times, it was found that the stewed beef ribs were more fragrant with a little seasoning, and the stewed beef was more fragrant without robbing the taste of the beef itself.
material
Beef ribs, a tomato, 4 or 5 slices of ginger, a few slices of onion, 2 slices of star anise, 2 slices of cinnamon, a proper amount of Amomum tsaoko 1 slice of fragrant leaves, 3 slices of cooking wine, a proper amount of salt, a proper amount of garlic cloves and 3 cloves.
Stewed beef ribs
Wash the seasoning and set aside.
Wash tomatoes, peel them and cut them into pieces for later use.
Wash the steak, put it in the pot and cook for 4 minutes, and burn out the foam.
Empty the faucet and rinse it for later use.
Slice the onion, slice the ginger, slice the garlic, break the garlic, put oil in the pot and heat it. Stir-fry the tomatoes together, leaving seven or eight pieces. Add the rest and stir-fry until the onions are transparent and the tomatoes are soft and rotten.
Add cooking wine and spices to the first picture, add three-quarters of water to boil, put the beef on high fire and simmer for about 3 hours until the beef is tender and the tomatoes are melted in the soup (stir and turn properly in the middle).
Add the remaining tomatoes and continue to stew until the chopped green onion is soft.
Sprinkle chopped green onion on the pan.
skill
The combination of tomato and steak is delicious ~ that's it.