1, a catty of beef ribs is not much, but there are five or six ribs, enough for two or three people. Rinse with warm water several times to clean the surface.

2. Put the beef ribs into a pot with cold water, add 2 tablespoons of yellow wine or cooking wine and 2 slices of ginger, boil over high heat and skim off the floating foam until no more blood bubbles emerge.

3. Drain the beef ribs from the pot, and wash the floating foam on the surface with warm water for later use.

4. Peel the green onions and cut them into pieces obliquely; Ginger is also sliced after washing the epidermis; Flatten the garlic and pick out the garlic skin for later use.

5, put cooking oil in the pot to heat, put onion, ginger and garlic in the pot, stir fry over high fire and saute.

6. Add Chili bean capital and tomato sauce and stir-fry for fragrance.

7, blanched beef ribs into the pot, add star anise, pepper, cinnamon, fragrant leaves, dried peppers and other barbecue spices you can get.

8. Stir-fry the beef tendon over high fire, so that the beef tendon is all wrapped in sauce.

9. add boiling water to the pot, and the beef tendon must be filled with water. Beef tendon is not easy to rot, and it takes a long time to burn. Add sugar and oyster sauce and mix into the soup. After the soup is completely boiled, continue to cook for 3-5 minutes, turn to the minimum fire, cover the lid, and simmer for about two hours.

10, the soup is almost collected, and it can be cooked. This dish basically does not need salt, because the salinity of the sauce is basically enough. Friends with heavy tastes can add some salt to taste when preparing to stew.

1 1. Before the cowhide is taken out of the pan, clean the Shanghai green, blanch everything in half, put it in boiling water for half a minute, and then take it out.

12, Shanghai green is placed on the edge of the plate, and the cooked beef ribs are placed in the middle of the plate, so you can start eating. It's called coriander. Guests can eat it.