A cow has only two socket bones in its entire body.

Beef bone is the kneecap of the cow. It has more soft tendons, tastes soft, crisp and chewy, and is rich in collagen, calcium and protein. Braised beef ribs is a delicacy. The main raw material is beef ribs. It has a lot of soft tendons. It tastes soft, crispy and chewy. It is also rich in collagen, calcium and protein. It is very delicious.

The main ingredients of braised beef ribs: about 1000 grams of beef ribs, rock sugar, white sugar, dark soy sauce, yellow sauce, salt, green onions, garlic cloves, ginger slices, pepper, aniseed, cloves, amomum villosum , cardamom, cumin, angelica dahurica, cinnamon, grass fruit, bay leaf, dried chili pepper, pepper water.

How to make braised beef ribs:

1. Cut the beef ribs into large pieces with a knife. Pay attention to cutting transversely to the grain of the muscles, so that the beef ribs are cut into large pieces. The ribs are easier to chew after they are cooked.

2. Pour water into the pot and bring to a boil. Then pour in the cut beef ribs and add an appropriate amount of pepper water to remove the fishy smell. After the water boils again, reduce the heat to low and blanch the beef bones and tendons for a longer time. Then skim off the foam in the pot, take out the beef ribs and tendons, wash them and set aside.

3. Take a spice box and add pepper, aniseed, cloves, amomum villosum, cardamom, cumin, angelica, cinnamon, grass fruit, bay leaves, dried chili and other spices. Next, prepare the pressure cooker, put the seasoning box and appropriate amount of green onions, garlic cloves, and ginger slices into the pot. You can also add some rock sugar at this time to make the cooked beef ribs brighter. Next, pour the prepared beef ribs into the pressure cooker.

4. Put on the wok, pour an appropriate amount of oil, add 4-5 tablespoons of sugar, turn to low heat, and make the sugar color. When the sugar is completely dissolved and slightly foamy, add 2 tablespoons of yellow sauce, stir well, then add an appropriate amount of water and continue to stir well. After the miso soup is prepared, pour it into the pressure cooker until the amount of soup is enough to cover the beef rib bones.

5. Add an appropriate amount of dark soy sauce and an appropriate amount of salt to the pressure cooker, close the lid and simmer for about 25 minutes, then it is ready.