Chinese Food
Beef ribs with coconut
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The beef ribs imported from Australia, which are sold on a special basis, are thick and delicious. This time, I tried to combine the coconut milk and beef ribs left over from the Western point. They were very well matched. Thick and juicy beef ribs have a faint coconut flavor. Every bite is super satisfying.
Cooking ingredients
Cooking Steps
Step1:Wash and control the moisture content of beef ribs. Cut them evenly (to taste better). Put them into the fresh-keeping box with clasp.
Step2:Add all the auxiliary materials and shake them well and put them in the refrigerated area for more than 4 hours.
Step3:Heat the pan, add the olive oil, turn the thick side of the ribs down, fry until it changes color, turn it over and fry the other side.
Step4:Fry both sides until the color changes. Put the onion slices into the pot. Pour in the marinated rib soup. Sprinkle black pepper and turn the lid of the pot over low heat to fry slowly until it tastes good. (about 15 minutes
Step5:Try it with a knife. See if it's well done. If already cooked, turn the heat to collect the juice, then turn off the heat and leave the pot.
Cooking tips:1 Friendship tips - get rid of the knife and fork. It's better to grasp the flavor directly. There are skills in making delicious dishes.
