Three Cups of Cowboy Ribs

Overview

Three cups of juice can be regarded as one of the most famous home-made compound sauces. Its reputation is probably only second to that of Sichuan-flavored fish sauce. The so-called three cups refer to the waterless cooking method of using one cup of sesame oil, one cup of rice wine, and one cup of soy sauce, with a little spicy and a lot of sweetness. Many places in the south also creatively use nine-story pagoda, a type of Western seasoning basil, to obtain a more unique and sweet aroma. As a result, three cups has become synonymous with delicious food, and any dish with three cups will arouse people's wonderful imagination of smacking their lips and tongues. Today's three-cup dish definitely has the unique effect of making people want to die. Ingredients: Cowboy ribs, also called beef short ribs - the kind of attractive steaks in Western food that are fried to 6789 mature. The bones and meat are connected, the meat is smooth and tender, and there are chewy tendons close to the bones. The taste is rich, delicious and attractive; Three cups of juice: In addition to the traditional sesame oil, rice wine, and soy sauce, add some tomato sauce to bring out a slightly sour taste; add some oyster sauce to make it even more fragrant; and the bud tips and young leaves of fresh basil, so fragrant! The content is richer and the taste is more complex; master the maturity of the beef ribs, don't like to fry them until they are cooked, and coat them with three cups of thick sauce...a recipe definitely worth trying! It doesn’t matter if you don’t have fresh basil. You can sprinkle a little dry basil on it, or you can skip basil at all and it will still be delicious——

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• maternity
• children
• old man
• spring recipes
• banquet dishes
• dinner
• cowboy ribs
• flour
• ginger
• millet pepper
• onions
• oyster sauce
• rice wine
• salad oil
• sugar
• fresh basil
• garlic
• ketchup
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Soak the denim ribs in water for 1 to 2 hours in advance, changing the water 2 or 3 times to remove the blood;

   

2. 2 Cut the cowboy ribs into sections, leaving bones on each section, and drain the water with kitchen paper;

   

3. 3 Sprinkle a little salt evenly on both sides, not too much, just a little, and let it sit for a while to absorb the flavor;

   

4. 4 Slice ginger; slice garlic; add more garlic, some people will say that garlic slices are more delicious than meat;

   

5. 5 Slice onions; cut peppers diagonally into sections;

   

6. 6 Wash fresh basil and tear into pieces;

   

7. 7 Put soy sauce, oyster sauce and tomato paste into a small bowl and stir evenly to form a sauce;

   

8. 8 Put rice wine and sugar into another small bowl, stir well to form rice wine sugar juice, set aside.

   

9. 9 Coat denim ribs evenly with a layer of flour and shake off excess flour;

   

10. 10 Heat a frying pan over medium heat, add a little salad oil, add the beef ribs piece by piece, and fry until both sides are charred and the oil temperature is slightly higher. After one side is fried, flip over and fry again, about 3 or 4 minutes in total. Do not fry too much;

    

11. 11 Take out the cowboy bones and set aside;

    

12. 12 Continue to add sesame oil to the pot, sauté the ginger slices over low heat until the ginger slices curl and turn brown;

    

13. 13 Add garlic slices and let out the fragrance;

    

14. 14 Add onions and millet peppers, turn to high heat and stir-fry until onions become soft;

    

15. 15 Add the beef ribs and soy sauce, stir-fry quickly and evenly;

    

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

    

17. 17 Add 1/3 basil leaves;

    

18. 18 Stir well and turn off the heat;

    

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

    

20. 20 Put all the ingredients in the wok into the clay pot while it is still hot. If you hear a "squeaking" sound, it means the clay pot is hot enough;

    

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

    

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

    

23. 23 Wow! The aroma is overflowing, filling your mouth with delicious flavor, and you are extremely satisfied when you chew it! If it doesn’t work, just do it! Remember to lick your fingers clean——