500 grams of ribs

A potato

Half an onion

250 grams of mushrooms

Garlic 2 cloves

25 grams of butter

Rice oil 30ml

250 ml of red wine

Vanilla leaf 1 tablet

Thyme 1/2 teaspoons

Black pepper 1/2 teaspoons

Salt 1 teaspoon

Tomato paste 1 spoon

A thick soup

Bacon three tablets

2 tablespoons flour

carrot

Braised ribs in red wine?

Chop the ribs into small pieces, wash them in advance and control the water. Marinate with salt and black pepper 1-2 hours to taste. After ripening, dry the water with kitchen paper and stick flour evenly for later use.

Shred onion, pat garlic flat, cut carrot into small pieces, cut potato into small pieces, soak in water to prevent oxidation.

Wash the mushrooms, soak them in salt water 10 minute, control the moisture, and cut each cross into four small pieces with two knives for later use.

Sliced bacon.

Heat the pan, add butter and rice oil, add bacon when bubbling, add onion and garlic, add pork ribs wrapped in flour after the onion is browned, fry until both sides are browned, and put them all away for use.

Put the potatoes and carrots into the oil pan in the previous step and fry until the skin is brown.

Put the mushrooms into the oil pan in the previous step, fry the water until it is brown, and put it away for later use.

Add butter and rice oil to the pot again, add the onion, garlic and ribs prepared in the previous step, pour three bowls of thick soup and red wine, add thyme, black pepper, tomato sauce and salt, and stew for half an hour. Then add potatoes and carrots and stew for another half an hour. (Potatoes are put in the back because they have starch and stick to the pot easily. Pay attention to stirring. )

When the soup in the last step thickens, after collecting the juice, put it in a saucepan that can be put into the oven.

Heat up and down 165℃, cover for 20 minutes, open for 20 minutes, and you're done!

You can add mint leaves to decorate!