Mainly highlighted seasoning: Chubang soy sauce

Main Ingredients:250 grams of beef ribs.

Ingredients: 100 grams of fresh bamboo shoots, 10 grams of ginger, 40 grams of shallots, appropriate amounts of dried chilies, appropriate amounts of angelica root, and appropriate amounts of Codonopsis pilosula.

Seasoning: 10g Chubang soy sauce, 10g Chubang chicken powder, 15g Chubang onion and ginger cooking wine, 15g rock sugar, 20g Chubang premium dark soy sauce.

Production process:

1. Cut fresh beef ribs into cubes by 4 cm;

2. Fry the butter in a pan until the surface is golden brown. Remove the pan and add ginger, green onion, water, rock sugar, Chubang onion ginger cooking wine, Chubang soy sauce, Chubang chicken powder, Chubang extra dark soy sauce, cover and cook until Soft and delicious;

3. Add the watered spring bamboo shoots and cook until the soup is thick and red, then take it out of the pot and put it on a plate.

Features of the dish: The sauce is thick, the taste is fresh and fragrant, the aftertaste is sweet, and the texture is crisp but not spicy!

Tips:

1. When cooking cooking wine, the temperature of the cooking wine should be controlled below 80 degrees Celsius. When the temperature of the cooking wine is too high, the alcohol will evaporate and the "wine" will turn into "vinegar" to a certain extent, which will produce a certain sour taste!

2. Rock sugar will be more fragrant if fried in oil!

3. Add chicken powder during the juice collection stage. It is not advisable to add it too early!