1. Handle in advance. Soak the bought beef ribs in water for several hours and change the water several times until the water becomes clear. Then put it in a cold water pot, add white wine and onion ginger, and cook for ten minutes on medium heat. Then take them out and wash them with clean water again.
2. Drain the cooked beef ribs and put them in the freezer for 0/2 hours.
3. Make salt water. Brine is made from old bittern, beef bone soup and spices. The spice is prepared from pepper, pepper granules, fennel, Amomum tsaoko, nutmeg, dried ginger, Amomum tsaoko, Nai Nai, star anise and clove.
4. After marinating the soup, put the frozen beef bone into the soup pot, boil it on high fire, then pour it into the pressure cooker for 35 minutes, then pour it into the brine and add salt. And marinate with low fire 1 hour, and you can eat it at any time after the time.
This method can make the meat soft and rotten from the bones, but it will not shrink, and keep the integrity and beauty of the beef ribs.
Nutritional value of beef;
1. Beef is rich in sarcosine: the content of sarcosine in beef is higher than any other food, which makes it particularly effective for muscle growth and strength enhancement. In the first few seconds of training, sarcosine is the source of muscle fuel, which can effectively supplement adenosine triphosphate, thus making the training last longer.
2. Beef contains vitamin B6: The greater the demand for protein, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6, which can help you enhance your immunity and promote the metabolism and synthesis of protein, thus helping your body recover after intense training.