1.
Raw beef slab tendon is cut into 2 cm wide strips, and the wire must be broken, otherwise the bite cannot be moved; the crescent bone is cut into 3 cm square pieces.
Wash all, soak in water for more than 5 hours
2. Put the soaked beef ribs into the pressure cooker, add green onion and ginger and two spoons of cooking wine, and press for 20 minutes
3. Wash the pressed ribs with warm water and set aside
4. Add cold water to the wok, add the soaked crescent bone, add two spoons of cooking wine, and blanch
5. Wash the blanched crescent bone with warm water and set aside
6.
Do not put oil in the wok, add the ribs and brittle bones and stir dry, stir and drain the water for later use.
Stirring the moisture can make the ingredients better absorb the taste
7. Heat the wok, add appropriate amount of vegetable oil, add 2 spoons of bean paste and 4 spoons of sweet noodle sauce and stir fry until fragrant. Add green onion, ginger, garlic and star anise and stir fry to create a fragrance
8. Stir fry the ribs and crispy bones
9. After stir-frying, add boiling water to submerge the ingredients
10. Add two spoons of light soy sauce, one spoon of sugar, a little salt, and 4 spoons of cooking wine. Bring to a boil
11. Simmer on low heat until the soup is dry, put it in a pan, and garnish with coriander.
Tips:The ribs are soft and fragrant, the pork bones are crispy and enjoyable, the sauce has a strong aroma and a long aftertaste.
Precautions:
1. The raw material should be soaked for enough time, otherwise the peculiar smell can not be eliminated;
2. The water must be dried to make the taste more thorough;
3. Master the heat when frying the sauce, don't fry it, it won't be fragrant;
4. This dish must be eaten while it is hot, the ribs will become hard when it is cold.
