1. Cut the steak ribs into small pieces, blanch them in a pot, skim off the floating powder, and remove them for later use.
2. Prepare the spice packet.
3. Put the spice bag in a casserole, put the short ribs under cold water, boil for five minutes on high heat, and then turn to low heat to simmer.
4. Add a small amount of salt after an hour, remove the ribs after an hour and a half, put them in another pot, and add a little beef broth.
5. Add the pre-fried sugar color and bring to a boil for coloring.
6. Adjust the amount of salt according to personal taste.
7. After the steak is colored, the broth is reduced, and a small amount of water starch is added to thicken the gorgon.
8. The stewed short ribs are served on the plate.
9. Sprinkle in the coriander and garnish, ready to eat.
Tips:1. Add salt twice, the first time is for the beef taste, the second time is for personal taste adjustment, can not be added all at once, it is easy to be too salty.
2. Sugar color contains sweetness, so there is no need to add sugar separately.
3. Before blanching the steak, it is best to soak the bleeding water in cold water for a long time, otherwise there will be too much floating in the water.
