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
Chinese PinYin : Niu Pai Gu Dun Luo Bo
Stewed radish with beef ribs
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