Chinese restaurant beef rib recipe

Step 1: Change the knife (cut the large beef rib meat into chunks, the size and thickness should be as consistent as possible).

Step 2: Blanch the sliced beef ribs in a pot of boiling water until fully cooked

Step 3: Start a new frying pan (Sanhe Shan Shi series granite non-stick frying pan), heat oil over medium heat, prepare to stir until fragrant, and add tangerine peel first.

Step 4: Add star anise.

Step 5: Add cinnamon.

Step 6: Add bay leaves.

Step 7: Add the dried lychees.

Step 8: Add the raisins.

Step 9: Prepare a wok (Sanhe Shan Shi series granite does not run oil wok), stir fragrant (heat and stir-fry for a short time over medium heat until it emits a fragrance similar to caramel.)

Step 10: Prepare mesh gauze, wrap the fragrant ingredients and tie them in knots, and make a package for later use (by the way, wash the wok, and use it later).

Step 11: Prepare the soup pot (you can use the granite soup pot of Sanhe Shan Shi series) add water and boil, and put the bag in.

Step 12: Add an appropriate amount of light soy sauce, dark soy sauce and oyster sauce in turn.

Step 13: Add the boiled beef ribs.

Step 14: Simmer for another 60 minutes.

Step 15: Take out the packet and pour all the beef ribs and soup into the wok.

Step 16: Stir-fry the beef ribs over high heat to increase the concentration, aroma and color of the dish.

Step 17: Cut the washed cabbage.

Step 18: Put the cabbage and raisins into a washed wok and stir-fry.

Step 19: After stir-frying, put the finished cabbage on a plate to make a base.

Step 20: Remove the beef ribs from the soup pot, put them on a plate, and pour some soup over them.

Step 21: Garnish with green leaves (coriander can be used).