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Well done beef ribs It’s more fragrant than pork ribs because it has a light milky aroma. However, the beef ribs made by many people at home are particularly unpalatable , old, hard, and stuffy. Hello everyone, I am Chef A Dou. Today I will share with you the correct way to cook braised beef ribs so that the meat is soft and rotten. The key to being moderately spicy, delicious and not fishy lies in the correct cooking method. First, we prepare an appropriate amount of beef ribs, about 700 grams , or use warm water first. Rinse them carefully and clean them. If you are not in a hurry, soak them in bleeding water for half an hour to reduce the fishy smell. Next, we blanch the beef ribs in water, put them directly into the pot, and then add more to the pot. The water should completely cover the beef ribs, then add an appropriate amount of green onions , ginger slices and cooking wine to blanch the three-piece set , then turn on the high heat and bring the water to a boil before use Use a colander to skim out the foam until no more new foam appears. Rinse thoroughly and then boil for 3 minutes. Take them out and soak them in warm water. Then rinse them carefully with running warm water. Be sure to avoid this throughout the process. Use cold water to avoid rapid thermal expansion and cold contraction, which will cause the beef to shrink and become tight , causing the water taste to change. Clean it, drain it and set aside. The ingredients are also very simple: two star anise, a little yellow rock sugar, an appropriate amount of dried chili pepper and Sichuan peppercorns , prepare two green onions, half a diced onion, a few garlic and a little more ginger slices, not too many spices , just the original flavor of the beef ribs . In the first step, we prepare a pressure cooker inner pot , put in all the beef ribs, then add all the green onions, onions, garlic and ginger slices, and then add the dried chili flowers. Add pepper star anise and yellow rock sugar, then add two tablespoons of high-quality rice wine or cooking wine, then add one tablespoon of special light soy sauce, about 15 grams , add half a tablespoon of dark soy sauce, then add a tablespoon of soybean paste, and add an appropriate amount of boiling water to the pot. Then add a tablespoon of scallion oil, which is the oil used to fry scallions, shallots, and onions. Add some pepper. Add about one gram of five-spice powder or thirteen. The fragrance is about one gram. Finally, add 2 to 3 grams of cumin seeds. Use a spoon to stir them evenly. Finally, the water surface is basically the same as the height of the ribs. Then you can put it into the pressure cooker, cover it with the lid, and press it for 30 minutes. Let it cool down naturally and deflate . When grilling beef ribs, you must use a pressure cooker. It can force out the flavor substances in the bone marrow. When the time comes, we open the lid and cook the beef ribs. Pinch it out piece by piece and put it into the pot. Then prepare a colander to filter the original soup and throw away the remaining residue. If not , the next step is to turn on the high heat to reduce the juice. The soup will become thicker and thicker and the color will become darker and darker. Plate it and salt it. Check to see if you need to add more salt. If you need to add a small amount of MSG , turn them over to collect the juice. You can also keep adding the soup. Pour it on the ribs so that both sides of the ribs are the same color. When the soup is almost at the bottom , remove from the pot and serve. The color of the steak will become darker in the air. Finally, sprinkle some cooked white sesame seeds evenly . Serve it on the table and start eating. Braised beef ribs that are full of aroma, rich in sauce, spicy, moderately tender and fall off the bone are complete. I am Chef A Dou. See you in the next video.