Stewed Beef Ribs with Quanzhou Flavor
Food Ingredients
Steak
Block
curry powder
10g (a small bag)
Sasha sauce
3 spoonfuls of heavy taste can be put more
Ginger
3 pieces
Octagonal
2 One
fragrant leaf
2 tablets
Cinnamon
1 block
Fujian old wine (cooking wine)
1 scoop
Raw smoke
2 scoops
Old smoke
half spoon
Salt
grams
Candy
5
Step
1
Beef ribs (beef brisket can also be added) boil in cold water, add cooking wine, and remove blood.
2
Rinse with warm water after fished out.
3
Pour vegetable oil, add sesame oil and a few pieces of crystal sugar and fry until yellowish on both sides.
4
Heat water and boil. Pour into casserole
Start with seasonings: a small bag of curry powder, a few spoons of Chaoshan sand tea sauce (I used it with a little sweet flavor), two spoons of raw soy sauce, half spoon of old soy sauce, one spoon of Fujian old wine, a little salt, ginger cinnamon, anise and fragrant leaves (the dosage is written in front).
Start with seasonings: a small bag of curry powder, a few spoons of Chaoshan sand tea sauce (I used it with a little sweet flavor), two spoons of raw soy sauce, half spoon of old soy sauce, one spoon of Fujian old wine, a little salt, ginger cinnamon, anise and fragrant leaves (the dosage is written in front).
5
Cover the lid and simmer for two and a half hours over a small fire. Remember to come over occasionally to see if you need to add water and avoid drying.
6
Finally, take the juice from the big fire, add a little chopped green onion, and the thick soup can be mixed with rice ~
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