Recipe detail

Directions

√ The first stage
◇ Seasoned raw ribs dipped in flour and grilled, stewed to a soup consistency
◇ Roasted and then stewed to produce aroma and stewed in the soup together
◇ Roast and color before stewing, which can save stewing time
◇ Roast first and then stew to remove excess fat, and the soup is less oily

√ The second stage
◇ The red wine broth should cover the surface, and the broth is 1.7 times that of beef
◇ Stew on medium heat for 2 hours to soften the glutinous muscles
◇ Uncover the lid for the first hour, speed up the stewing and bring to a boil
◇ Cover the lid for the second hour to prevent the surface of the sirloin from being air-dried and over-burned
◇ Take it out and cover it for 30 minutes to help soften the taste

√ The third stage
◇ Collect the juice on high heat, remove the beef, and make the soup separately
◇ Beef ribs need to consider weightlessness and step retention rate, the longer the stew, the better
◇ It is necessary to consider the upper level of access and safety issues
◇ Without the lid, the high temperature accelerates the juice collection and shortens the time
◇ Steam oven production does not require human care, stirring at any time