Name: Three Cups of Cowboy Bones
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g (3 pieces) Cowboy bones; a little salt; Some Flour; 1/2 onion; 3 pcs Millet pepper; 1 small piece ginger; 1 head garlic; 30g Fresh basil; 1 tablespoon Soy sauce; 2 tsp Oyster sauce; 1 tablespoon ketchup; 1 tablespoon Rice wine; 4 tsp Sugar; 1 tablespoon sesame oil; a little Salad oil

Three Cups of Cowboy Bones

by Celery

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Three cups of juice can be regarded as one of the well-known home-made compound sauces, and its reputation is probably only that of Sichuan-style fish-flavored sauce.

The so-called three cups refers to an anhydrous cooking method with a cup of sesame oil, a cup of rice wine, and a cup of soy sauce, plus a little bit of spicy and a lot of sweetness. Many places in the south also creatively use a kind of western-style seasoning basil-nine-story pagoda, which is more Unique sweet aroma. As a result, "three cups" has become synonymous with deliciousness, and most dishes with "three cups" will arouse people's beautiful imagination.

Today’s three-cup dish definitely has the unique "effect" of "desire for death"——

Ingredients: Cowboy ribs, also called beef short ribs-the attractive steaks in Western food that are fried to the point of maturity. The meat is connected, the meat is smooth and tender, and there are tendons near the bones. The taste is rich and delicious. Seductive

Three cups of juice: In addition to traditional sesame oil, rice wine, and soy sauce, add some tomato sauce to bring out a little sourness; add some oyster sauce to make it more delicious; and fresh basil sprout tips and tender leaves, That incense!

The content is more rich and the taste is more complex; master the maturity of the cowboy bones, don't like to fry them, wrap them in three cups of thick juice... a recipe that is definitely worth trying!

It doesn’t matter if you don’t have fresh basil, you can sprinkle a little dried basil on it, or you don’t use basil at all, it’s absolutely delicious—"

Three Cups of Cowboy Bones

1. Soak the cowboy bones in water 1 to 2 hours in advance, change the water two or three times in between, and remove the blood;

2. Cut the cowboy bones into sections, with bones on each section, and use kitchen paper to absorb the moisture;

3. Sprinkle a little salt evenly on both sides, not too much, just a little bit, and let it stand for a while to get the bottom taste;

4. Slice ginger; slice garlic; add more garlic, some people will definitely think that garlic slices are better than meat;

5. Slice onion; cut millet pepper into diagonally;

6. Wash fresh basil and shred slightly;

7. Put the soy sauce, oyster sauce, and ketchup into a small bowl and stir to form a sauce;

8. Put the rice wine and sugar in another small bowl, stir evenly into rice wine syrup, set aside.

9. The cowboy bones are evenly coated with a layer of flour, and the excess flour is shaken;

10. Heat a pan on medium heat, add a little salad oil, add the cowboy ribs one by one, and fry until both sides are scorched, and the oil temperature is slightly higher. After frying, turn over and fry again, about 3 to 4 minutes in total. Do not fry old ；

11. Take out the cowboy bones for later use;

12. Add sesame oil to the pot, sauté the ginger slices on low heat until the ginger slices are curled and browned;

13. Add garlic slices and burst the fragrance;

14. Add onion and millet pepper, turn to high heat and stir fry until the onion becomes soft;

15. Add the cowboy ribs and the soy sauce at the same time, stir quickly and evenly;

16. Add the rice wine soup and stir quickly evenly;

17. Add 1/3 basil leaves;

18. Stir fry evenly and turn off the heat;

19. While stir-frying the ginger slices, use another burner to heat the claypot, turn off the heat and spread 1/3 basil leaves;

20. Put all the ingredients in the wok into the clay pot while it is hot, and you will hear a "squeaky lala" sound, indicating that the temperature of the clay pot is hot enough;

21. Sprinkle the last 1/3 of basil leaves;

22. Cover, simmer for 20 to 30 seconds, and serve!

23. Wow! The aroma is overflowing, the mouth is full of fragrant, and the chewing is extremely satisfying! If it doesn't work, let's start! Remember to lick your fingers clean-