Ingredients
- Beef ribs — 500g
- Onion — 1/2
- Ginger — 10g
- Scallions — 20g
- White peppercorns — 2g
- Cinnamon stick — 1g
- Star anise — 2
- Bay leaves — 2
- Cooking wine — for blanching
- Salt — to taste
- Dipping Sauce:
- Chopped scallions
- Minced garlic
- Bird’s eye chili
- White sesame seeds
- Sugar — 1 tbsp
- Light soy sauce — 2 tbsp
- Chili oil — 1 tbsp
- Vinegar — 1 tbsp
- Beef broth — 3 tbsp
- Oyster sauce — 1 tbsp
Steps
- Soak the beef ribs in clean water for 1 hour.
- Place in a pot with cold water, add scallions, ginger, and cooking wine to blanch.
- Skim off the foam from the surface.
- Remove the beef, wash with warm water, and place into a pressure cooker.
- Prepare seasonings: half an onion, 10g ginger, 20g scallions, 2g white peppercorns, 1g cinnamon stick, 2 star anise, and 2 bay leaves.
- Add an appropriate amount of hot water and the seasonings to the pressure cooker.
- Pressure cook for 30 minutes.
Dipping Sauce
Mix chopped scallions, minced garlic, bird’s eye chili, and white sesame seeds in a bowl. Add 1 tbsp sugar, 2 tbsp light soy sauce, 1 tbsp chili oil, 1 tbsp vinegar, 3 tbsp beef broth, and 1 tbsp oyster sauce. Stir well.
