MainChinese

红烧牛仔骨

红烧牛仔骨 - Image 1
By Chef KJKJ
Watch videoon youtube.com

Imported from YouTube - 小高姐的 Magic Ingredients

Prep

30 mins

Cook

1h 20m

Total

1h 50m

Ingredients

Servings
4
  • 1kgbeef ribs (普通牛仔骨)
  • 2piecestar anise (八角)
  • 1piececinnamon (桂皮)
  • 4piececloves (丁香)
  • 3piecebay leaves (香叶)
  • 1tbspSichuan peppercorn (花椒)
  • 1tbspdried chili (辣椒)
  • 1tbspoil (油)
  • 1tbspsugar (糖)
  • 1piecegreen onion (葱)
  • 1pieceginger (生姜)
  • 1tsptomato paste (西红柿膏)
  • 2tbspregular soy sauce (生抽)
  • 1tspdark soy sauce (老抽)
  • 0.1tspsalt (盐)
  • 5gsesame (芝麻)
  • 5gchopped green onion (葱花)

Instructions

  1. 01

    Soak in warm water for 30 minutes

  2. 02

    Blanch in the boiling water

  3. 03

    Cut ribs

  4. 04

    Cook oil and sugar till the sugar turns into darker amber

  5. 05

    Add green onions, ginger, and dried chili; Cook for 1 minute

  6. 06

    Add the ribs

  7. 07

    Add star anise, cinnamon, clove, bay leaves, sichuan peppercorn

  8. 08

    Add tomato paste; Stir fry

  9. 09

    Add boiling water till barely cover the meat.

  10. 10

    Add soy sauce and 1/8 tsp salt

  11. 11

    Cook for 40 minutes

  12. 12

    Add Japanese barbecue sauce

  13. 13

    Use high heat to evaporate the water in the pot. Stir the meat from time to time

  14. 14

    When the soup is very thick, the cooking is done.

Start Cooking