Braised Beef Ribs
Overview
Finally, I learned from my parents. My mother never eats mutton. My father has taken care of my mother for many years. When I eat mutton, I always cook a little by myself. I have to wash the dishes and chopsticks many times to avoid the smell and my mother won't be used to it. In the past few years, even the winter solstice home-cooked mutton soup has been replaced by beef soup. Not to mention, the stew tastes really good. No, I bought fresh beef ribs when I saw them on sale in the market, and went to steal my father's advice.
Tags
Ingredients
Steps
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Cut the beef ribs into small pieces, blanch them and set aside.
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Put a piece of ginger and a few dried chili knots in the pressure cooker.
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Pour in the beef and add an appropriate amount of water. Because the pressure cooker is used for direct pressure, I added cold water. The oil foam will condense quickly when it encounters cold water. After the pressure cooker is put on steam, it will be pressed for about 20 to 25 minutes.
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After taking it out of the pot, add chopped green onion, coriander and salt to adjust.
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Beef is high in protein and low in fat, and the soup is not greasy.
