Stewed radish with beef ribs

Stewed radish with beef ribs

Introduction:

"First of all, let's talk about the origin of this beef ribs. It was bought by my father-in-law and my third uncle during the new year. This beef tastes very good. It's better than any beef bought in the market. It's just a little fatter. But just because of this, beef is very tender. Lean meat is often mixed with some fat meat. Once a piece of meat that was slightly salted and then cooked was once regarded as tongue by me, ha ha. These spareribs were cut into sections and packed with ice in the refrigerator. They were braised with radish twice. It's fragrant. It's very satisfying. "

Production steps:

Materials required:

Beef ribs: moderate

Radish: right amount

Ginger: moderate

Garlic: right amount

Scallion: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Cooking wine: moderate

Rock sugar: right amount

Fresh soy sauce: right amount

Vinegar: moderate

Salt: right amount

Bean paste: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: Maotai flavor