This recipe for incredibly delicious braised beef ribs is amazing!

Soak 1.5 pounds of fresh beef ribs in cold water for 1 hour, changing the water 2 to 3 times to remove the blood.

Wash the soaked beef ribs, put them in a pot of cold water, add scallions, ginger, and cooking wine to blanch them. After the water boils, skim off the foam and cook over medium heat for 5 minutes.

While the garlic is blanching, I peel it and prepare the seasonings. My family eats these small purple garlic cloves, which my mother grows. Although they are small and difficult to peel, they are especially fragrant.

The seasonings are all prepared. Prepare a kettle of boiling water.

Remove the beef ribs from the water. Do not rinse them with cold water! Do not rinse them with cold water! Drain and let them air dry.

Heat oil in a wok, add rock sugar when the oil is hot, and cook to make a sugar syrup.

After the rock sugar has melted, add the beef ribs and stir-fry.

Add scallions, ginger, and garlic, and continue stir-frying.

Add star anise, Sichuan peppercorns, and bay leaves, and continue to stir-fry. At this point, the aroma will be released.

Turn the heat to low, make a hole in the middle of the beef ribs, add 2 tablespoons of soybean paste, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, and 2 drops of balsamic vinegar. Drizzle some cooking wine along the side of the pan and continue to stir-fry.

After stir-frying until evenly colored, add boiling water, making sure it completely covers the beef ribs; you can add more if you like.

That's about it. Cover the pot and simmer over low heat for 1 hour.

Cut a carrot into chunks using a rolling cut, and slice half an onion.

Simmer the beef ribs for about an hour. In a separate pan, heat oil and stir-fry the carrots over high heat. It is important to stir-fry over high heat to bring out the aroma of the carrots.

Add the onion and 1 teaspoon of salt, and continue to stir-fry. (You can omit the salt; taste it later and add more if needed.)

Pour the stir-fried carrots and onions into the beef rib pot and simmer over low heat for 30 minutes.

Before removing from heat, taste the broth and add salt or sugar to taste. Reduce the sauce over high heat until it thickens. (This picture was taken in the kitchen, so the lighting is a bit dim.) Plate it, sprinkle with chopped green onions, and you're done! Enjoy! The meat is tender and juicy, so delicious! I saved two pieces to make noodles this afternoon—so smooth!