Braised Beef Ribs Recipe

1. Blanch beef shank pieces in cold water with scallions, ginger, cooking wine, and water. 2. Use slightly more oil than you would for stir-frying, but not too much, as beef shank pieces also have a lot of fat. 3. Caramelize the white sugar until it bubbles, then turn off the heat to prevent the sugar from becoming bitter. Immediately after turning off the heat, add the blanched beef bones and cook for about 10 seconds before turning the heat back on. After 5 seconds, gently stir-fry to check if the sugar has caramelized. If it has, stir-fry for 5 minutes like stir-frying vegetables until fragrant (keep the heat at medium to avoid burning the sugar). 4. Add the seasonings: 2 large slices of ginger, 10cm scallions cut into 2-3 sections, 3-4 cloves of garlic smashed, 1 small onion cut into large chunks, 1 tablespoon of Pixian chili bean paste (soup spoon), 2 tablespoons of soybean paste, and appropriate amounts of light soy sauce, dark soy sauce, and oyster sauce. After adding the seasonings, stir-fry for 2 minutes, then add water to cover the ingredients. After the water boils, turn to the lowest heat and simmer in a cast iron pot with the lid on for 3.5-4 hours (cast iron pots retain water well; for other pots, check the water level carefully). I haven't tried using a pressure cooker yet. 5. The finished product is sweet, salty, savory, and tender, with a slight spiciness (due to the chili bean paste). I accidentally made the perfect braised dish!