Step by step:
1. Beef cleaned and put into boiling water, add cooking wine, boil and drain the water, cut into small pieces to be used 2. pot of appropriate amount of The oil, after burning hot, add onion, ginger, garlic fried incense 3. and then into the beef block fried dry water 4. and then add 20 grams of bean paste in the pot, add sugar 2 grams, 10 ml of cooking wine, 2 anise, 3 grams of grass jelly, cinnamon 1 piece of small fire stir-fry evenly 5. add soaked beef boiled water, put into a high-pressure cooker pressure for 30 minutes, so that a tasty braised beef on the done.
I, braised is a more commonly used Chinese dining cooking methods. Common braised dishes include braised meat and braised fish, but also braised eggplant and so on. Most of the braised dishes are colored with soy sauce, the finished product is mostly dark red, light red or jujube red, it's red color, taste fresh and salty and slightly sweet, crispy and palatable, juicy yellow and fragrant. But to do red and shiny, thick flavor and thick juice, need a little work and know-how, but also a kind of fire mastery. Braised dishes, home are doing, the finished product is mostly dark red, light red or red date, it's red color, taste fresh and salty and slightly sweet, crispy and palatable, yellow juice thick incense. But to do red and shiny, thick flavor and thick juice, can require a little work and know-how Oh. It is also a fire mastery.
Second, the selection of materials processing braised dishes on the adaptability of raw materials, but the texture of the raw material into the dish has a greater impact, so choose a good material is still a good premise of the dish. Such as braised meat with five elbow meat, braised elbow with the front elbow, braised chicken with a year-old rooster, braised fish should be selected about 1000 grams of carp, and so on. Raw materials should be kept fresh, no deterioration, no odor. Processing should be based on the characteristics of raw materials, can be whole, can also be sliced (such as braised pork), cut (braised fish block), cut (braised sea cucumber), cut velvet (braised meatballs), but generally should not be cut too small, too thin, otherwise due to prolonged heating, the raw material is fragile. The general requirements are neat and tidy, consistent size, length and length, uniform thickness, easy to cook and taste.
Three, braised spare ribs ingredients original spare ribs, ginger, green onions, spices (star anise, fennel, cinnamon, cinnamon, grass berries, cloves, sesame leaves), pepper (a little), salt, monosodium glutamate (MSG), sugar, cooking wine, soy sauce (soy sauce) garlic cooking method spare ribs chopped into a 4-centimeter section into the boiling water to remove the blood water fished out and washed to be used. Ginger slices, green onions cleaned to remove the head tied into a knot (3 or so) pot of oil, when the oil is still cold at the same time into the sugar (to be more, about a sugar, 2.5 or 3 portions of the oil) (but I don't like the sweet dishes I add soy sauce), low heat slowly sugar stir fry. When the sugar water began to turn brown-red, and began to bubble brown-red foam, immediately pour the ribs into the pot and stir-fry, and then into the ginger, peppercorns and spices, stir-frying the aroma of a little wine and soy sauce on the color, mixed into the water, add salt and green onion knots, high heat boil and then turn to a small fire and slowly burned to the pork ribs poi soft, and then clip off the pot of green onions and big pieces of spices, large fire to collect the sauce, to be soup becomes thick, add monosodium glutamate and garlic! The pot will be ready.
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