Features: After several hours of marinating, the beef ribs are soft and rotten, beautiful in shape, spicy and delicious, and the dining atmosphere can be increased according to the standard of artistic conception dishes when taking dishes, and the sales volume is hot.
Pre-treatment: the beef ribs are naturally thawed and washed away with running water, which can remove the fishy smell in the beef ribs. Pat100g of raw flour, fry in salad oil with 50% oil temperature until golden brown, and take out the oil control.
How to prepare spicy sauce!
Raw materials: salad oil 1800g, ginger 120g, onion 120g. Chicken frame 1800g, pig leg bone 1500g.
Seasoning: 500g of dried Sichuan pepper, 0g of kaempferia kaempferia10g, 0g of Amomum tsaoko10g, 0g of star anise18g, 5g of pepper, cardamom15g, 6g of clove and galangal respectively, 8g of Amomum villosum and galangal respectively, 4g of cinnamon and pepper.
Seasoning, chicken essence 18g, monascus powder 48g, rose wine 80g, fresh soup 6000g, soy sauce 580g, crystal sugar 18g.
Production method:
1. Boil the chicken rack and pork leg bones in a cold water pot. Skim the blood foam, remove it and rinse it with running water for later use.
2. Soak all spices in clear water for 10 minute, and take out the water control.
3. Heat the oil in a pan until the oil is 50% hot. Add the onion and ginger slices and stir-fry them evenly. Then pour in the fresh soup chicken rack, pork leg bones, rock sugar, chicken essence, salt, rose wine, soy sauce and red rice noodles and simmer for three hours.
Special note: because the soup is sticky, when the beef tendon is marinated for two and a half hours, the pot should be shaken constantly to prevent the beef tendon from sticking to the bottom.