1

牛仔骨 375克

生抽1大勺

盐1/4茶勺

蚝油2大勺

鸡粉1/2茶勺

香油1/2茶勺

料酒1.5大勺

蒜头一颗切碎

小号洋葱 ½颗切丝

2

西芹3根切丝

洋葱 ½个切丝

红葱头2个切碎

牛仔骨放一大盆里加入水和1茶勺的苏打粉泡1-2个小时。

牛仔骨放水下冲到到没有血水为止。

把以上1中所有剩下的材料都加入到牛肉中搅拌均匀放冰箱腌个1-2小时。腌的越久越入味。

在一平底锅里加入3-4大勺的油，热油加入牛仔骨快炒3分钟盛出。

再加2大勺的油， 油热后加入洋葱和红葱先炒1-2分钟后加入西芹稍微再炒1 分钟加入1/4茶勺的盐，加入牛仔骨了， 炒匀后浇上1大勺的料酒就可出锅了。

1

Beef short Rib 375 g

Soy sauce 1 tablespoon

Salt 1/4 teaspoon

Oyster sauce 2 tablespoons

Chicken powder 1/2 teaspoon

Sesame oil 1/2 teaspoon

Cooking Wine 1.5 tablespoon

Garlic 1 clove chopped

½ Small onion sliced

2

3 stalks of celery shredded

½ Onion shredded

2 red shallots chopped

Beef short ribs cut into small pieces and put all into a large bowl, add cold water and 1 teaspoon of baking soda for 1-2 hours.

Run the ribs under the water until the water is clear and no blood. Drain.

Add the rest of the ingredients in 1 to the ribs and marinade for 1-2 hours. The longer the better flavor.

In a saucepan add 3-4 tablespoons of oil, heat up the oil and stir-fry ribs for 3 minutes. Set ribs aside.

Add 2 more tablespoons of the oil in the same pan, heat up oil again, add the onion and shallot and stir-fry for 1-2 minutes first and then add celery and sauté for 1 more minute add 1/4 teaspoon salt and ribs, then pour 1 tablespoon cooking wine and mix well.