Fried Beef Ribs with Garlic and Black Pepper

Fried Beef Ribs with Garlic and Black Pepper

1. Prepare the materials, first use kitchen paper to absorb the moisture of the cowboy bones for later use.

2. Slice the garlic, rinse and slice the white mushrooms, set aside.

3. To marinate the cowboy bones, I only used chicken juice and black pepper (because I used a large amount, I won't grind it, my hands are so tired).

4. The color of the marinade is so beautiful! I'm going to upload another picture of the scumbag (this color, can I say it is the original picture of the phone?)

5. Heat oil, put the garlic slices first, and then directly spread the cowboy bones on top of the garlic slices and fry. If the color has changed, just turn it over and fry. The color here has also changed. After cutting, use a shovel to stir-fry a few times. If there is no blood flowing out, you can pick it up and put it on the plate. Leave the garlic slices in the pot.

6. Now there are leftover butter and garlic slices in the pot, as well as black peppercorns. If there is no oil, you can add a small amount of butter or olive oil, pour the mushrooms into the pot and cook, add some salt and chicken powder until Once the mushrooms are cooked, they can be served on a plate and placed next to the cowboy ribs.

Tips:

☞To make it easier to push away, I used chicken sauce (of course, it’s okay to use chicken powder for your own personal use, it’s just a tuo) sprinkle with black pepper, and you can push it away with a spoon, and you don’t need to get dirty hands.
☞Of course, for the cutting step, you can cut it before frying, but it’s more troublesome to turn it over. It only needs to be done piece by piece.
☞Of course, if you just want to use a knife and fork to cut a piece of beef in a romantic way tonight, you don’t need to cut it up, put it on the plate, and get a plate of spaghetti and vegetables.
☞It is most convenient to use tongs for frying steak, it is stable and will not bring any other ingredients.
☞Finally, you can fry the mushrooms and cowboy bones together, and then serve them on the plate. This is easier, and the beef is well cooked, which is more in line with the requirements of the older generation; but I think the beef will grow old, the mushrooms will get water, and they will absorb oil. It is delicious, but the beef is not so delicious, so I choose to separate.
☞I used medium-high heat for the whole process. The beef is charred on the outside and tender on the inside, which is more in line with my taste. It can be served on the plate without blood. Even if it is out of the pot, it will be more cooked by 10 to 20%. Of course, occasionally there will be blood seepage back, which is acceptable to me.
☞This is cowboy bones. What I eat is the fascia next to the bone. My family likes this tendon, it is very fragrant, and the meat is not thick, so there is no step of loosening the meat, as long as it is not directly salted , The marinating time should not be too long.