Stewed beef ribs with tomato. Thick soup. Delicious. Appetizer. Beef ribs fully absorb the juice of tomato. And tomato sauce also integrates the meat flavor of beef ribs. It's really a classic and attractive home flavor. It's not boring for people to eat. It's especially suitable for eating at festivals. It's not only ruddy in color, but also appetizing and greasy. -
Step1:Prepare material
Step2:Chop the ribs into small pieces. Put them in cold water and blanch the blood
Step3:Take it out and wash it u
Step4:Cut the bottom of the tomato into crosses. Blanch in boiling water for a few minutes. Peel and cut into small pieces for standby. Pat the garlic flat. Cut the scallion into inch sections. Slice the ginger
Step5:Heat the pot with proper cooking oil. Stir fry the ribs to remove water
Step6:Add onion, ginger, garlic, star anise, dried red pepper, prickly ash, cinnamon and fragrant leaves to turn out the fragranc
Step7:Add half of the tomato. Stir fry the wate
Step8:Add cooking win
Step9:Join in the fresh sauc
Step10:Join the vetera
Step11:Stir evenl
Step12:Put the beef ribs into the voltage pot. Heat the water. The water volume should be flush with the ingredients
Step13:Voltage pot selects beef and mutton mod
Step14:When the beef ribs are cooked, remove the onion, ginger, garlic and other spices
Step15:In another pot, add some cooking oil and heat it. Put in the other half of the tomato. Stir fry until it is soft and Sandy
Step16:Put in the stewed rib
Step17:Add sal
Step18:Add black peppe
Step19:Add ice suga
Step20:Simmer for ten minutes. Concentrate the soup
Step21:Finished product drawin
Step22:Figure
Step23:Figure
Cooking tips:There are skills in making delicious dishes.