香喷喷的红烧牛排骨！

Spring is here, and we've been eating beef more often at home.

Today I'm sharing a really delicious braised beef rib recipe.

The broth alone is enough to go with two bowls of rice.

Make sure to soak the beef ribs for two hours beforehand to remove the blood, until they turn slightly white.

We prepared three pounds and blanched them in cold water with some ginger, scallions, and cooking wine. Bring it to a boil over high

cooking wine. Bring it to a boil over high heat . While it's boiling, let's make the braising sauce.

heat . While it's boiling, let's make the braising sauce.

Add two tablespoons of soy sauce, half a tablespoon of dark soy sauce for color, one tablespoon of oyster sauce, two tablespoons of Cantonese rice wine, and one tablespoon of Pixian chili bean paste.

Since these seasonings are already salty , we only need one tablespoon of salt. Adding chili bean paste will give it a more appealing color and make it more appetizing , but it's actually not spicy.

Kids can also eat this. Prepare some ginger slices,

this. Prepare some ginger slices, angelica root, dried chili peppers, star anise, and dried tangerine peel beforehand to cut through the richness.

This is deseeded cardamom.

After preparing the rest, bring the beef ribs to a boil and skim off the foam .

Actually, our family eats beef quite frequently throughout the year , especially in spring.

We make more for the kids. Boil it for another three to five minutes, then remove it and wash it. It's best to wash it with hot water

wash it. It's best to wash it with hot water to remove the surface foam .

This way, the stewed beef ribs won't have a fishy smell and will taste very good.

Pour oil into the pot and add about 20 grams of rock sugar.

Stir-fry the sugar over low heat to caramelize it. Keep stirring

until it starts to bubble and turns a bit caramelized . Then

add the beef ribs and stir-fry evenly.

This will give the beef ribs a beautiful color after stewing. Next ,

add the spices and stir-fry again.

Finally, pour in the prepared braising sauce and stir-fry to bring out the savory aroma.

Doesn't the color look appetizing?

Then, add a bottle of beer to add a malty flavor , and then add boiling water until it's level with the ribs.

Bring it to a boil again, then transfer it to a pressure cooker to save time .

Once the pressure is reached, reduce the heat and cook for about 15 minutes.

Just reduce the sauce a bit, haha, look at that color, it's so beautiful!

Transfer it directly to a preheated casserole dish, haha, that way it retains heat better.

Sprinkle with some chopped green onions and enjoy! This way of making steak is

and enjoy! This way of making steak is incredibly tender and flavorful, you definitely won't be disappointed!

It's so good with rice!

I also made a loofah and clam stew, this is glutinous rice, bamboo shoots, and ham sausage stir-fry.

For soup , I made seaweed and egg soup with a little fish ball . There's still some left in the fridge,

. There's still some left in the fridge, let's eat!

The aroma is amazing!

Oh my god , this ham sausage is still made by my grandma , haha, I still haven't finished it ! Hmm, so much! So

! Hmm, so much! So

fragrant!

Haha, perfectly tender , so delicious! I need

more!

Hmm, eat more!

I'm so full! Hmm,

remember to go to that choir!

Hmm!