500g beef ribs

Two fragrant leaves

2 pieces of dried tangerine peel

Octagonal 1

A kind of grass fruit

Garlic and celery

Appropriate amount of rock sugar oyster sauce and soy sauce

Some dried peppers

Some ginger slices

Stewed beef ribs

Cut the beef ribs into small pieces, put them in cold water, boil them and wash away the bubbles.

Put oil in the casserole, stir-fry two fragrant leaves, a small star anise, a small piece of dried tangerine peel, a small piece of tsaoko and ginger together, pour in beef ribs, stir-fried seasoning, sugar (beef likes sweet), oil-guzzling soy sauce and cooking wine, and put them in the casserole in turn. I didn't add salt, which proved to be correct. Add boiling water without steak and bring to a boil.

Stew beef tendon on low heat for about 2 hours to see how soft and rotten I like it. Remember to boil water and continue to boil hot water. A small bowl of hot water was added halfway.

After the beef ribs are stewed, put them in a nearby wok, pour in chopped celery and garlic (4-5 pieces), stir-fry until fragrant, then add the stewed beef ribs and stir-fry for one or two minutes, then serve.