Braised beef rib is a very delicious way of eating, which can enjoy the original taste of beef rib and at the same time can better supplement nutrition for the body. Then, how to make this appetizing dish of braised beef rib? You can check the recommended authentic method below.

One, the way to make braised beef rib

Beef rib, ginger, scallion, spices (star anise, fennel, galangal, cassia bark, tamarind, clove, bay leaf), Sichuan pepper (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (dark soy sauce)

1. Cut the beef rib into 4 cm sections, put it into boiling water to remove the blood, then pick it up and wash it for later use. Cut the ginger into slices, and wash the scallions and tie them into a knot (about 3 pieces)

2. Pour oil into the pot, and at the same time, add sugar (more, about one part sugar, 2.5 or 3 parts oil) when the oil is still cold, and stir-fry the sugar over low heat until it melts. When the sugar water starts to turn brown and start to bubble with brownish foam, immediately add the ribs to the pot and stir-fry them evenly. Then add ginger slices, Sichuan pepper, and spices, and stir-fry until the aroma comes out. Add a little cooking wine and soy sauce to color, add water, add salt and scallion buns, and then turn to low heat to slowly cook the ribs until they are soft. Then remove the scallions and large pieces of spices in the pot, turn to high heat to thicken the sauce, and when the sauce becomes thick, add monosodium glutamate and remove from heat.

3. First prepare ribs with a little fat, and prepare as many as you want to eat

4. Boil the ribs with water and an excessive amount of salt until they are 80% cooked. If time is sufficient, you can use an electric rice pot to cook;

5. Remove the ribs (reserve the soup), drain and put them into the hot oil (do not use too much oil, as the fried ribs will also secrete oil) and stir-fry. First, pour in the yellow wine to cook out the aroma, then add soy sauce to cook out the sauce flavor, and then pour the soup into the pot. Do not pour too much at a time, stir-fry, and pour and stir-fry several times. Finally, when the sauce is half dry,

Two, attention:1. More yellow wine and soy sauce can be added for coloring. The soy sauce should be added later, and it should not be stir-fried for too long, as it is easy to burn the pot, and monosodium glutamate should definitely not be added;