Northeast Braised Beef Ribs Exclusive

Add yeast to the flour.

Add clear water, about 260 grams, and mix into a dough-like texture.

After kneading into a dough, set it aside to rest and rise.

Put the beef ribs into cold water and blanch to remove the blood, then rinse clean.

Cloves, cinnamon, bay leaves, and ginger set aside.

Heat oil in the pot and stir-fry the spices until fragrant.

Stir-fry the beef ribs in the pot until fragrant.

Add oyster sauce, dark soy sauce, and salt.

Stir-fry evenly until the color is uniform and the flavors are absorbed.

The fried beef ribs are transferred into the pressure cooker.

Add a little more water, bring to a boil over high heat, then simmer on low heat for 20 minutes.

Peel the potatoes, wash them, and cut them into large chunks.

Wash the green beans and cut them into sections.

Heat oil in the pot and add the potatoes.

Fry until golden, then remove from the pan.

Fry the green beans in the pot until they are slightly blistered, then take them out.

Pour the braised beef ribs into the iron pot (the portion size is two servings).

Add the potatoes and green beans.

Bring to a boil over high heat, then reduce to low heat to simmer the potatoes until cooked (this is another pot, same procedure).

Let the dough rise until it forms a honeycomb structure when pulled, then take it out and knead it to expel the air.

Roll the dough thin, and add an appropriate amount of peanut oil.

Add the chopped green onions and five-spice powder.

Roll up the dough sheet and then cut it into small pieces.

Press and twist to roll it up.

After the potatoes are simmered until slightly undercooked, add Sichuan powder and bring to a boil.

Put in the steamed twisted rolls.

Cover and simmer the steamed buns until just cooked through.

The steamed twisted roll soaks up all the fat from the beef ribs, making it very fragrant.

Finished product.

Finished product.