How to make delicious fresh beef ribs

Beef ribs are a food ingredient obtained from cows and are also a relatively delicious ingredient. For people nowadays who are paying more and more attention to health preservation, beef ribs can be said to be a nourishing tonic with extremely high nutritional value. Of course, there are many ways to cook beef ribs, for example, they can be used to make food such as steak and conch casserole. Next, I will introduce to you in detail the production method of steak and conch casserole!

1. Ingredients for Steak and Conch Casserole

Ingredients: 500g beef ribs, 200g conch, 20g basil leaves, 10g mint

Seasoning A: 2g salt, 5g ginger, 2 shallots, 2 star anise, 4 cloves garlic, 10g soy sauce, 5g oyster sauce, 10g cooking wine

Seasoning B: 2g salt, 10g cooking wine, 3 pickled red peppers, 20g minced garlic, 5g ginger, 10g vegetable oil, 2 pieces of fish fragrance leaves

2. How to make steak and conch casserole

1. Prepare the ingredients. After buying the conch, put it in clean water and throw a few chili rings into the water to let the conch spit out the sand (it takes about 3 hours).

2. Chop the steak into suitable sizes, put it into the pot, add water, turn on the heat and blanch for 5 minutes. It is best to soak the blanched steak in clean water to remove all the blood, so that the cooked steak will not be so smelly (it takes about 3 hours)

3. Take a pressure cooker, pick up the soaked steak and put it into the pot, add salt, ginger, shallot, star anise, garlic cloves, soy sauce, oyster sauce, cooking wine in seasoning A, add appropriate amount of water, cover and heat for about 15 minutes

4. After cooking, let it cool naturally to release the air, and poke the steak with chopsticks. It will be easy to pierce through.

5. Cut the basil and mint into thin strips, and chop the pickled red pepper for later use

6. Heat the pan, pour in a small amount of oil, add the pickled red pepper, shredded ginger and minced garlic into the pan to release the aroma

7. Pour the cooked steak and soup into the pot and boil over high heat.

8. Add two pieces of fish fragrance leaves and cook for 10 minutes to allow the steak to fully absorb the acidity of the pickled peppers and the fragrance of the fish fragrance leaves.

9. Clean the soaked conchs and pour them into the pot to cook with the steak. Keep the fire high until each conch has opened. Pour in the cooking wine.

10. Finally, add basil and mint, and cook for 1-2 minutes to let the conch absorb the flavor. Taste and add salt to taste.

3. Steak and conch casserole cooking tips

1. No matter it is conch or field snail, you need to keep it in clean water after buying it home to let it spit out the sand as much as possible. However, field snail is a freshwater snail and can be kept for a few days, while conch is a saltwater snail and will die if kept in clean water for too long. So in order to make it spit out the mud and sand as soon as possible, you can cut a finger pepper and put it in the water, give it some pepper water to see if it will spit out the sand.

2. It is best to blanch bones such as beef and mutton bones in cold water, which can allow the fishy smell to come out more and keep their shape intact.

3. If you have time, you can also use a casserole to slowly stew the steak, but I personally think it is better to use a pressure cooker, which saves time and effort. However, the pressure cooker should not be used for too long, 10-15 minutes is enough. The beef should not be stewed too soft, it still needs to be chewy to be enjoyable.

4. Fish-fragrant leaves are the leaves of a kind of osmanthus tree in northern Guangxi. They have a special fragrance after being dried. They can add special flavor to cooked fish or beef and mutton. If there are no fish-fragrant leaves, cinnamon can be used instead, but if you use cinnamon, you have to use it in advance when stewing steak.

5. After putting the conch into the pot, be sure to cook it over high heat. After it opens, continue to cook it for another 1-2 minutes. If the snails are cooked for too long, they will lose their delicious and juicy taste.