It's 2.5 kilograms of frozen braised short ribs. I'm going to remove the oil and clean it up. I'm going to mix the seasoning with 2kg of meat

Drain enough blood by changing the water. It's good to get the blood out of your bones, so it's good to take out the blood for about 3 hours. I've been running out of time for an hour..crying.
After washing enough, cut the ribs vertically and add cuts to make it softer and more seasoned

If you don't wash away enough blood or dirt, you'll smell bad. So as an emergency measure, I boiled water with 1/3 bottle of bay leaf and rice seed (you can skip it if you removed enough blood for about 3 hours)

When boiling, add the meat and remove it when the water is boiling again and rinse it in cold water two or three times. Drain to drain to a certain extent (you may omit the blood if you have removed enough)

Prepare vegetables. Moowoo has a cooler taste than potatoes. When it's boiled down, it tastes good and helps with digestion. Cut the 4-centimeter-wide radish into 6 or 8 pieces. Apple is too lazy to squeeze the juice, so we're going to cut it into quarters. We need to throw away the apple seeds

Mix all the seasoning above. I'm going to add water and starch syrup later, so you can remove these two and mix them

Pour the sauce over the meat and place the 4 slices of apple cut between the meat I'm going to use 1 liter of water, but don't pour it all in, just add it in between. I used about 1 cup when I first poured the sauce. Now, boil it over high heat

After boiling for about 10 minutes, radish. Add onions and carrots. For me, it's jujube that's. Ginkgo. I even put a mushroom in it' It's still high heat. Add all the remaining water, please. If you put a liter in it, the vegetables will soak themselves. Add vegetables and turn the heat down once or twice when it starts to boil again. Level 7 or 8

It's locked, right?That's how it cooks well. It's boiling over medium heat. From the moment it is boiled to remove the smell, the entire time it is boiled should not exceed an hour while controlling the heat on medium heat. That way, the ribs won't be too soft. And it needs to be a bit tough so that you can enjoy the proper texture when you heat it up again.

Add starch syrup about 5 minutes before turning off the heat. I hope you'll be smart^^

I guess it's done