Sihai network

Fried beef ribs with Cabernet Sauvignon

This Korean special translates as fried beef ribs. Wash the beef ribs, drain the water, mix with mashed garlic, black pepper and salt. Heat a wok with oil, fry the beef ribs until golden yellow on both sides, then add a little sauce on the plate (when it's just cooked, the traditional restaurants usually fry until it's 50% or 7% ripe).


1. Cut the denim into three sections;

2. Marinate with black pepper, red wine and salt;

3. Cut red and yellow peppers into strips and pat garlic to the end;

4. Put butter in the pot and melt;

5. Stir fry garlic and pepper strips;

6. Take out the color pepper barcode and put it on the bottom of the plate;

7. Melt the butter in the pot again, stir the garlic;

8. Put in the marinated beef ribs, fry them, don't turn over;

9. When one side is scorched yellow, turn it over quickly;

10. Fry on both sides until five ripe, remove and set;

11. Put oyster sauce, black pepper, white sugar and red wine into the bottom oil of the pot and slowly mix them into the thick sauce;

12. Pour the thick juice on the fried beef ribs.