condiments

fried beef steak

1 segment

condiments

salt

Proper amount

chicken essence

Proper amount

Cooking wine

Proper amount

bruised ginger

Proper amount

pepper

Proper amount

Light soy sauce

Proper amount

Water starch

Proper amount

pine nut kernel

Proper amount

sunflower seed

Proper amount

Abalone juice

Proper amount

step

1. Material selection: stir-fry a section, about 2 inches to 2.5 inches wide. Pay attention to the shape when choosing, bend a little, stand still, and need more meat. As shown in the figure:

2. Practice: Wash the ribs first, then add salt, chicken essence, cooking wine, ginger powder, pepper and raw powder to adjust the size of the ribs. As shown in the figure:

3. After beating for half an hour, put it in a cage and steam for 1 .half an hour until the ribs are crisp and rotten. (In this way, the original flavor of the ribs is maintained, the flavor is not lost, and the elasticity of the meat is maintained, without fibrosis, and the taste is good), as shown in the figure:

4. Put the steamed ribs on a plate (preferably a long basin), and then cook the abalone juice. I choose abalone juice from Haitian and fresh soy sauce from Taoda (pictured). Stir-fry abalone juice with a little oil (about two spoonfuls, not too much, salty), then add cooking wine, soy sauce and a little water, bring to a boil, turn to low heat and thicken it with starch, then pour it on the ribs.

5. After pouring the juice, you can put some pine nuts, melon seeds and other decorations. I didn't have these goods, so I replaced them with corn kernels.