Braised Beef Ribs with Ganoderma
Lingzhi-Braised Steak: Ingredients and Preparation
Ingredients
Beef ribs
2500 g
Sliced ganoderma
200 g
Salad oil
50 g
Crushed black pepper
2 g
Wet starch
15 g
Sliced ginger
100 g
Jingsha chili bean paste
40 g
Star anise, cinnamon, Sichuan peppercorns, dried chilies (each)
10 g
White cardamom, bay leaf, sand ginger, fennel, amomum, clove, tsaoko (each)
2 g
Scallion, celery, coriander, carrot slices (each)
50 g
Beef bone broth
5 kg
Special yellow sauce
1 kg
Salt
30 g
Sake, Shaoxing wine (each)
20 g
High-proof baijiu
10 g
Small scallion
50 g
Mashed potato
150 g
Fresh mint
50 g
Instructions
1
Step 1
Cut beef ribs into 10 cm long segments, soak in clean water for 6-8 hours, then blanch and set aside.
2
Step 2
Heat a wok over high heat, add braising sauce ingredients A in sequence, stir-fry until moisture evaporates and fragrant, then add braising sauce ingredients B, bring to a boil, and mix into a braising sauce.
3
Step 3
Add the blanched beef ribs to the braising sauce, braise until cooked, then turn off the heat. Add sliced ganoderma and let it soak together with the ribs for 2 hours, then remove and arrange on 10 rectangular platters.
4
Step 4
In a separate pot, add 100g of original braising sauce, crushed black pepper, and wet starch to make a thick sauce. Drizzle with the original oil (the floating fat in the braising sauce, to highlight the natural flavor of the beef), pour over the beef ribs and ganoderma slices, and garnish with decorative ingredients as desired.
