Braised Beef Ribs in Soy Sauce

Soak the beef ribs to remove the blood.

Put scallions, ginger, cooking wine, and cold water into the pot, and blanch.

Skim off the foam.

After skimming off the foam, the soup looked clear.

Put it in the pressure cooker.

Soy sauce, vinegar, yellow wine, salt, scallions, ginger, star anise, half of them, 7 pieces of rock sugar, a little fennel, boiling water (to 1/3 of the pot).

Press for 45 minutes.

Pick the beef ribs into a bowl, use a slotted spoon to remove the seasoning residue, and then simmer the filtered broth together with the beef ribs.

Perfectly served.

Don't repeatedly reheat stew that you can't finish. Eating the same thing constantly isn't appetizing. It's better to freeze half and make something like beef rib noodles or a rice bowl, heating only as much as you eat. It looks more appealing.