Fried beef ribs with black vinegar(xiang jian niu zai gu pei hei cu zhi )

Fried beef ribs with black vinegar

Introduction:

Beef is rich in protein, low in fat, and rich in iron and other trace elements. So, it can meet our energy needs, and it won't let us hoard too much fat. Different parts of beef have different names, tastes and cooking methods. My family and I like this kind of denim bone with bone. It doesn't need too many condiments and complicated cooking methods. It's just easy to fry and sprinkle some black pepper, which is very delicious. Compared with the tender beef fillet, the cowboy bone also has the smell of bone, which is more delicious. This time I bought the cowboy bone imported from New Zealand (it's said that it's grass feed drop, but I'm a countryman, I really can't make any difference.) It looks good. It doesn't have too much fat and the pattern is even. After frying, it's really fragrant.. Bite, mm-hmm, full of gravy, just bite twice, it will melt.. Then I randomly mixed a black vinegar juice, which has a little sour taste. It can relieve the greasiness and increase the flavor

Production steps:

Step 1: prepare all materials;

Step 2: rinse the denim bone slightly with clean water, and then dry the surface with kitchen paper;

Step 3: put the beef ribs on the plate, add cooking wine, salt, ground black pepper 1 in turn, a little starch, and knead evenly;

Step 4: slice ginger and place it on the denim bone;

Step 5: cover with plastic film, seal and refrigerate for about 30 minutes;

Step 6: in the waiting time, deal with all kinds of accessories: garlic peeled and cut into thick slices, onion slices, yellow sweet pepper and red sweet pepper seeded and sliced, the size is equivalent to onion slices;

Step 7: when the curing time is up, take out the denim and return to room temperature. Preheat the oven 100 degrees in advance. Put the plate in the oven and keep it warm. Heat the pan until it smokes. Don't add any oil. Add the beef ribs and fry them over high heat;

Step 8: Fry one side to golden color, turn over, fry the other side to color. I fried each noodles for less than 2 minutes;

Step 9: take out the warm plate from the oven, put the fried beef ribs into the plate, continue to put them in the oven (at this time, the oven does not need to be heated), let the steak rest for about 10 minutes;

Step 10: you don't need to put oil in the pot (add a little olive oil if there is little oil out of the cowboy bone), put in garlic slices and onion pieces, stir fry over medium heat until the garlic slices and onion pieces are fragrant and the color is slightly transparent;

Step 11: add the color pepper and continue to stir fry for 1 ~ 2 minutes until the color pepper is mature;

Step 12: turn off the heat, add a little salt, mix well, put into plate;

Step 13: add Italian black vinegar in a small bowl;

Step 14: add oyster sauce and ground black pepper 2;

Step 15: stir evenly, pour into the pot, boil until slightly sticky;

Step 16: turn off the fire, pour the black vinegar on the denim bone and eat!

Materials required:

Denim bone: About 250g

Onion: 1 / 4

Red sweet pepper: half

Yellow sweet pepper: half

Garlic: 3 ~ 4 pieces

Ginger: a small piece

Cooking wine: 5ml

Ground black pepper 1: right amount

Salt: a little

Starch: a little

Italian black vinegar: 10ml

Oyster sauce: 5ml

Ground black pepper 2: a little

Precautions: 1. After washing, be sure to dry the water on the surface of the rib, so that it can be salted and tasted; 2. Before frying, it is better to return to room temperature; 3. When frying, the pot should be hot, and the time should be short, so as to lock the water; 4. The plate containing the rib should be warm in advance, so that after the rib is filled, it won't let the cattle down 5. After frying the beef ribs, rest in a warm place for a while, which can make the beef absorb part of the soup exuded during frying, and taste more tender; 6. The sauce is made by myself, which can be adjusted according to my own preference. Personally, I think it's delicious without sauce.

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Jian Niu Zai Gu Pei Hei Cu Zhi