Braised Beef Ribs Recipe

Blanch the beef bones in cold water. After blanching, rinse them with the original broth, put them in a pressure cooker, add enough hot water, three sections of scallion, three slices of ginger, and three tablespoons of cooking wine, and pressure cook for 40 minutes. Remove the bones, let them cool, and then cut them into large pieces. Reserve the broth for later use.

Red Sauce: Heat plenty of oil in a pot over low heat. Fry star anise until it turns black, then add 5 slices of ginger and fry until they change color. Add two sections of scallion. When the scallion turns golden brown, add 5 tablespoons of sweet bean sauce and stir-fry until fragrant. Then add 2 tablespoons of light soy sauce and some of the original broth from stewing the meat. After it boils, add salt, sugar, and pepper to taste, 1 tablespoon of oyster sauce, and 1 tablespoon of dark soy sauce for color. Simmer for 5-8 minutes until the flavors are well combined, then strain out the solids.

Add the stewed beef bones to the pot and simmer over medium-low heat for 15 minutes. Thicken the sauce with cornstarch slurry in batches. Drizzle with a spoonful of Sichuan peppercorn oil before serving.