Master Recipe|Roasted beef ribs in sauce

With the blessing of Master Lee Kum Kee's Flavor Sauce - Pork Rib Sauce, the beef ribs made are soft and boneless, wrapped in sweet and sour sauce, the color is attractive, the fruity sauce is fragrant and balanced, the taste is rich and not greasy, and it is too fragrant to eat~ The recipe of Lee Kum Kee Master Pork Ribs Sauce contains white sugar, water, tomato paste, sesame sauce and soy sauce, which is produced by the Lee Kum Kee family and recommended by many Chinese cooking masters

Ingredients

BeefRib 750 g

Carrot 1 piece

LeeKumKeePorkRibSauce 2 spoons

Cookingwine 2 spoons

Lightsoysauce 2 spoons

darksoysauce 2 spoons

Salt Appropriateamount

Ginger 4 slices

Garlic 4 pieces

Greenonion 4 sections

Cinnamon 1 piece

Staranise 1 piece

Largebayleaf 2 pieces

Shallot 1 slices

Cookingoil Appropriateamount

Hotwater Appropriateamount

Cooking Instructions

Prepare the ingredients, wash the beef ribs, control the dried blood and water and put them on a plate, cut the carrots into hob pieces, mince the shallots, and cut the green onions, ginger and garlic for later use.
Put the cleaned beef ribs in a pot under cool water, add ginger slices, pour in cooking wine, boil over high heat, skim off the floating dust with a spoon, and remove the blanched beef ribs for later use.
Heat the oil in a pan and stir-fry the blanched beef ribs until the surface is slightly yellow and colored.
Add two spoons of Lee Kum Kee Pork Ribs Sauce, stir-fry evenly so that each piece of beef ribs is stained with sauce, Lee Kum Kee Pork Ribs Sauce, the sauce is rich, ruddy and delicate, and the mellow taste complements the beef ribs when cooked together.
Add green onions, ginger, garlic, star anise, cinnamon, and bay leaves to continue stir-frying, then add light soy sauce and dark soy sauce to adjust the color and stir-fry for a while.
Pour in the appropriate amount of hot water and salt to taste, then pour it into a pressure cooker, bring to a boil over high heat and simmer over medium heat for 20 minutes.
When the time is up, open the lid and put in the carrots, burn until the carrots are soft and flavorful, and reduce the juice on high heat.
Serve on a plate!
The soft and deboned beef ribs are wrapped in a sweet and sour sauce, and it is too fragrant to eat~