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  1

  Prepare the ingredients. Use kitchen paper to absorb the moisture from the denim ribs and set aside.

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  2

  Slice the garlic, rinse and slice the white mushrooms, and set aside.

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  3

  To marinate the beef ribs, I only used chicken juice and black pepper (because the amount used was relatively large, I didn’t grind it, my hands were so tired).

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  4

  The pickled color is so beautiful! Damn it, I’ll post another picture (this color, can I say it’s the original picture on the phone?).

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  5

  Heat oil, add garlic slices first, then put the beef ribs directly on top of the garlic slices and fry. If the color changes, flip over and fry. If the color changes on this side, it is ready. Clamp it up and cut each bone into sections. After cutting, stir-fry a few times with a spatula. If no blood comes out, you can clamp it up and put it on a plate. Leave the garlic slices in the pot.

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  6

  Now there are remaining butter, garlic slices, and black peppercorns in the pot. If there seems to be no oil, you can add a small amount of butter or olive oil and pour the mushrooms in. Cook in a pot, add some salt and chicken powder, until the mushrooms are cooked and the juice is reduced, then put them on a plate and place them next to the beef ribs.

Tips

☞In order to push it open easily, I used chicken juice (of course, you can also use chicken powder, just a lump), sprinkle some black pepper, and you can push it open with a spoon, without getting your hands dirty.
☞Of course, you can cut it before frying, but what’s better than turning it over?It's more troublesome, just come in pieces.
☞Of course, if you just want to have a romantic dinner tonight, use a knife and fork to cut the beef. You don’t need to cut it, just put it on the plate, and then get a pasta, vegetables or something to accompany it. It’s enough.
☞When frying steak or something, it is most convenient to use tongs, which are stable and do not bring any other ingredients.
☞Dear, you can fry the mushrooms and beef ribs together at the end, and then put them on the plate. This is easier, and the beef is fully cooked, which is more in line with the requirements of the older generation; but I think this way the beef will be old, the mushrooms will release water, and the mushrooms will absorb oil. It was delicious, but the beef was not that delicious, so I chose to separate it.
☞I used medium-high heat for quick frying during the whole process. This way, the beef is charred on the outside and tender on the inside, which is more in line with my taste. It can be put on the plate without looking bloody. Even after it comes out of the pot, it will still be 10 to 20% more cooked. Of course, I can accept the occasional bleeding back.
☞This is cowboy bone. You eat the fascia next to the bone. My family likes this texture better. It is very fragrant and the meat is not thick, so there is no step to loosen the meat. As long as it is not marinated with salt directly. , the marinating time should not be too long.