Beef Ribs 500 grams Little radish 1
Wolfberry A little Salt Appropriate amount
cilantro A little Pepper A little
How to stew beef bones #WhattoeateToday# Braised beef short ribs, a good way to warm up the body and keep away the cold. Illustration 1

Step 1

After washing the fresh beef ribs, soak them in water for 2 hours. This can fully soak out the blood in the beef. During this period, change the water after the water turns red. #WhattoeateToday#Stewed beef ribs, to ward off the cold and warm up. Illustration of expert practice 2

Step 2

Add enough water to the pot and pour the cold water into the steak. After the water boils, a lot of blood foam will float on it. We use a spoon to skim off all the blood foam. #WhattoeateToday# Braised beef ribs, warm up the body from the cold Illustration of expert practice 3

Step 3

Pour the skimmed steak and soup into the casserole, bring to a boil over high heat, and coverCover and simmer over low heat for 1.5-2 hours, until the beef ribs are tender and fall off the bones. #WHAT TO EAT TODAY# Braised beef ribs, to ward off the cold and warm up the body Illustration of expert practice 4

Step 4

Wash and peel the radish, cut into hob pieces and put into the pot. Add appropriate amount of salt at this time, cover and continue to simmer for about 15 minutes, until the radish is soft and rotten. #WhattoeateToday# Braised beef ribs, to ward off the cold and warm up. Illustration of expert practice 5

Step 5

Finally, add a little washed wolfberry, open the lid and cook for 2 minutes. Add a little sugar or chicken essence according to personal taste. #WhattoeateToday#Stewed Beef Ribs, a good way to ward off the cold and warm up the body, illustration 6

Step 6

Remove from the pan and sprinkle with a little pepper and coriander. Not only can it add flavor, but it is also a good ingredient that can warm people up. Cooking tips for braised beef bones

The ingredients for the stewed steak soup must be fresh, the blanched soup should be retained, no extra seasonings should be added, and the timing of adding salt must be grasped.