Beef bones are made into beef bones, stewed with potatoes and braised beef bones are delicious.

1. Beef bones stewed with potatoes

Soak the beef bones in cold water, clean them, put them in a pressure cooker, add water, green onions and ginger slices and press them for 25 minutes. After the pot cools down, open the lid and take out the stewed beef bones. Cut potatoes into cubes. Remove the tendons from the cooked beef bone and cut into small pieces. You don’t have to pick the bones so cleanly, and you can put them in a pot to make soup for your next meal.

Put oil in the pot, add two spoons of sugar, stir-fry until it bubbles and changes color, then add two spoons of yellow sauce, stir-fry twice, add beef tendons, then add less water to cover the beef tendons. Just add two tablespoons of dark soy sauce, add potatoes, and simmer for 20 minutes, and the dish will be ready.

2. Braised beef bones

Soak the beef bones in water for ten minutes and then wash them. Put it in clean water and blanch it to remove any blood foam. After blanching, take out the blanched beef bones and let them dry until they are no longer hot to the touch. Remove the tendons from the bones and cut into small pieces. Add water to the pot, add ginger, bay leaves, and aniseed and bring to a boil. Pour in the beef bone bones and bring to a boil. Remove the foam on top and simmer over low heat for about an hour and a half until the tendons are tender.

Put the beef ribs out of the water, heat the oil in a pan, add sugar and stir-fry evenly, then pour in the beef ribs and stir-fry the sugar color. Add green onions and soy sauce, a little bit of stock, and salt to reduce the juice.

Which part is the beef rib?

The beef rib is the knee part of the hind leg of the cow. It can be made into braised beef ribs. The braised beef ribs are a delicacy. The raw material is beef bone tendon, which has a lot of soft tendons. It tastes soft, crisp and chewy, and is rich in collagen, calcium and protein. It is very delicious.

Other different parts of beef are: the upper brain, which is located on the back near the neck. The meat is tender and suitable for roasting and stir-frying. Steak, located on the back, is equivalent to the keel of a pig, suitable for roasting and braised, and can be cooked with or without bones. Tenderloin, the meat is tender and will become more tender after being refrigerated for one or two days. Ribs, equivalent to the pork belly.