Beef Ribs Steamed in Bamboo Leaves

Name: Beef Ribs Steamed in Bamboo Leaves
Yield: 4 servings
Cuisine: Hot Dishes

Beef rib meat and baby potatoes marinate in savory spices, then steam wrapped in zongzi leaves for over an hour. The bamboo fragrance seeps into the meat, which emerges succulent and fall-apart tender with buttery potatoes beneath.

0 minNewMedium Hot Dishes Steam Light

Instructions

1
Prepare all the ingredients.
2
Clean the beef short ribs and pat dry to remove excess moisture, then cut into small pieces.
3
Rub the beef short ribs with an appropriate amount of cooking wine and 2 tablespoons of salt, add cleaned small green onions, ginger slices, and bay leaves, and let it sit for 15 minutes.
4
Wash the small potatoes, cut them into irregular chunks, and put them in water to prevent rapid oxidation. These potatoes were grown by someone personally and haven't been sprayed with chemicals, so I didn't peel them.
5
Lay fresh bamboo leaves in the plate (with the Dragon Boat Festival approaching, Hema Supermarket sells them).
6
Then add the potato chunks and the marinated beef short ribs. Once the water in the steamer boils and produces steam, place the entire plate of ingredients in, and steam over high heat for about 75 minutes until the meat is tender.
7
Remove the stems from the small chili peppers, wash them, and mince them. Remove the roots from the small green onions, wash them, and mince them.
8
Heat cooking oil in a small pot, pour it over chopped chili and scallions, then add a small amount of light soy sauce and a little water.
9
After the beef ribs and potatoes are steamed, turn off the heat and let them sit for 10 minutes before taking them out.
10
Finished product.
11
When eating, dip it in the prepared sauce.
12
Potatoes grown completely naturally are delicious, soft, and delicate.
13
The juice extracted from steaming can also be used to mix with noodles.