Crispy Beef with Sour Sweet Sauce

Firstly, premium Australian beef ribs are steamed until thoroughly cooked, then deep-fried to achieve a crispy skin and rich flavor. Finally, they are coated with a thick sour sweet sauce, resulting in a dish that is both crispy on the outside and juicy on the inside, with a rich and savory taste. The method for making the sour sweet sauce is particularly distinctive – using vegetable broth simmered in advance instead of water, adding a complex fragrance beyond just sour and sweet, without being bland.

Production Process:

Making Sour Sweet Sauce:

1. Pour 400g of simmered vegetable broth (including carrots, green beans, celery, etc.) into the pot, add 1000g of white vinegar, 1425g of ice sugar, 350g of tomato sauce, 2 cloves of garlic (minced), 168g of OK juice, 15g of Lee-Parlin juice, and 3.5g of salt. Cook over low heat until it thickens.
2. Australian Beef Ribs: After defrosting, place the whole beef ribs (approximately 2-2.5 kg) in a tray, season with appropriate amounts of scallion segments and ginger slices, and steam in a steamer for about 2 hours. After steaming, remove the bones and cut the beef into large rhomboid or triangular pieces.
3. Frying the Beef: When plating, quickly fry the beef pieces in six-tenths hot oil until they are well-shaped, then remove and increase the oil temperature to eight-tenths hot, and re-fry for 30 seconds to achieve a crispy exterior and juicy interior.
4. Coating with Sauce: Pour 100g of sour sweet sauce into a clean pot, drizzle in 5g of chicken rice old laquer, and quickly coat the beef pieces that have just been fried.

Features:

The traditional method of cooking beef with fire is to ‘fly water’ and then add salad oil or beef fat to stir-fry until it’s well-shaped, then add soup and seasonings and simmer for 2 hours. The texture is slightly sweet, less juicy, and a bit greasy. However, the characteristic of this beef is crispy exterior, juicy interior, and the sour sweet sauce is more refreshing and relieves the greasy feeling.

Q: Why do the beef ribs need to be steamed for 2 hours?

A: Our beef ribs are steamed as whole pieces with bones, which not only helps maintain their shape but also prevents excessive moisture loss. Each piece weighs approximately 4-5 kilograms, so it takes about 2 hours to steam them through completely.

Homemade Mixed Grain Tofu

Ingredients:

Yellow beans 100g Black beans 50g Small beans 30g Green beans 20g Thai pepper circles 10g Scallion flowers 10g Chili sauce 30g Sesame paste 30g Fine salt 5g Tofu King 10g

Method:

1. Soak yellow beans, black beans, small beans and green beans in mineral water for 5 hours, first into the beanpot to make bean juice, then pour into a clean pot and heat on the fire, adding tofu king and fine salt along the way, boil after adding, then pour it into a mold with a fine cloth, let it cool and then press into shape, which will get homemade tofu.

2. Cut the tofu into 2cm pieces, sprinkle with Thai pepper circles and scallion flowers, combined with chili sauce and sesame paste as dipping sauces.

Ginger Pork Hand

This dish has crispy and refreshing pork trotters, and the ginger flavor is strong.

Method:

1. Cut fresh pork trotters open, wash them clean, place them in a basin with salt and ginger, then add appropriate amount of water to cover the trotters, steam in a steamer for 40 minutes until cooked, take it out to cool and then cut into pieces for plating.

2. Chop 10g fresh ginger, 8g garlic and 8g dried scallion, place in a bowl, add 2g ice sugar, 15ml of soy sauce, 15ml of peanut oil and appropriate amount of cilantro shoots and salt to make a seasoning, then pour it on the pork trotter pieces, finally sprinkle with chopped cilantro for decoration.