1, ingredients: beef ribs 2000g, ginger 1 slice, 3 garlic, onion (or onion) 1/8 slices, light soy sauce 10ml, light soy sauce 5ml, cooking wine 10ml, and oyster sauce 5g.

2, prepare materials, if you eat spicy, you can add a piece of Chongqing hot pot bottom material, rinse the blood after the beef ribs are thawed, cut the ginger and garlic into pieces, and slice the onion for later use.

3, beef ribs into cold water, pour cooking wine, add ginger and onion slices, if there is onion, it can also replace onion, which has the effect of removing odor.

4. Boil the water for 2 minutes, remove the floating powder and drain the water.

5, another small pot, according to the ratio of brown sugar and water 1: 2, stir-fry the sugar color, if there is no brown sugar at home, white sugar is ok. It is necessary to continue stirring with low fire until the sugar becomes sticky and drips.

6. Pour a little oil into the cast iron pot and stir-fry the ginger and garlic pieces. The beef ribs themselves have some grease, so you don't need to pour too much oil.

7. Add dried peppers and Pixian watercress. If you eat spicy food, you can add a small piece of hot pot bottom material. Stir-fry red oil, add star anise, fragrant leaves and cinnamon and stir-fry.

8. Add ribs, add soy sauce, soy sauce and oyster sauce, stir fry with a little salt, stir fry the water of ribs, and stir fry for 5 minutes.

9. Pour boiling water into the beef ribs and add the fried sugar color. The water can be a little more. Red soup can also be cooked below or rice noodles, covered with a cast iron pot and boiled for 90 minutes, or pressed in a pressure cooker for 30 minutes.

10, fish up all the meat after cooking, and then filter out the seasoning residue in the red soup.

1 1, put the filtered red soup and beef tendon together, then cook for 10 minutes to thicken the red soup, and then turn off the heat.