Hello everyone, this is Aqing's kitchen~
Today's happiness is brought by the stewed beef ribs made by my mother~
In the past, when I made beef at home, the most was braised beef in the red, oily pot ~ I didn't expect the stewed meat flavor to be more prominent~
It's such a refreshing and refreshing plate, and the whole family eats it with endless aftertaste, and I didn't even let go of the broth, and let my mother cook a pot of noodles, and I didn't waste a drop~
The following is the practice, foodies remember to like the collection, you must try this practice ang~
1: Fresh beef ribs (about 1000g) are washed and soaked in water for more than 60 minutes, then blanched in a pot under cold water, add green onion and ginger, cooking wine to remove the smell, skim off the foam and wash it with warm water, and put it in a pressure cooker~
2: Put enough hot water in the pot, add half an onion, star anise, 2 bay leaves, an appropriate amount of green onion and ginger, 1 piece of cinnamon, 2 grams of white peppercorns, cover and boil, and put on the steam pressure for about 30 minutes~
If you want to cook noodles, filter out the residue with a fine sieve, add a little salt and pepper to the soup, add the noodles and cook until they are cooked thoroughly, and sprinkle a handful of chopped green onions and celery leaves before leaving the pot~
(Trust me, celery leaves are better with beef than coriander)
And the stewed beef ribs, you only need to simply and monotonously dip the dish (as shown below) to eat, and I really love such a refreshing match in summer~
A mouthful of noodles and a mouthful of meat, and finally a mouthful of delicious broth is suffocated, the satisfaction is simply ~
Have you learned?
Pay attention to Aqing, and continue to output food and drink knowledge for you~