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Featuring: Meat


- 750g short ribs (Australian meat)

- 30g celery
- 30g carrot
- 50g onion
- 50g oyster sauce
- 5g rock sugar
- 2g cephalopod ink
- 2g redcurrant
- 50g “Sherlone” abalone juice
- 2g green peas
- 20g Donggu (delicate flavour soy sauce )


1. Cut celery, carrots and onions into 3cm*3cm cubes

2. In a pan put the short ribs, chopped celery, carrot and onion. Add water without covering the short ribs

3. Bring to a boil over high heat, remove floating foam with a spoon, reduce the heat and cook for 2.5 hours. Set aside

4. Debone the short ribs and cut them into 4cm*4cm pieces and set aside

5. Blanch in water green peas and set aside
6. Brush the plate with the cephalopod ink

7. Put in a pan oyster sauce, abalone juice, Donggu soy sauce, rock sugar and cut short ribs. Cook over a high heat for about 2 minutes until the sauce thickens

8. Put in the plate previously brushed with the cephalopod ink

9. Garnish with green peas and redcurrant



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