MANUFACTURING METHOD OF BEEF RIB STEW WITH MULBERRY LEAF AND BLACK BEAN AND BEEF RIB STEW THEREOF

摘要

PURPOSE: Beef rib stew including mulberry leaves and black beans, and a producing method thereof are provided to prevent the oily taste of the beef rib stew, and to improve the chewy texture. CONSTITUTION: A producing method of beef rib stew including mulberry leaves and black beans comprises the following steps: cutting beef ribs into 2~4cm, and removing blood by dipping into cold water for 3~5hours; removing tendons and fats from the beef ribs, and cutting in the ribs; boiling the ribs, and soaking the boiled ribs into mulberry water and refined rice wine; mixing seasonings and the black beans to obtain sauce; and cooking the ribs soaked in the mulberry water and refined rice wine, with the sauce.