青蘋果或紅蘋果煮雞很夾。特別前者，烹煮時間不長仍保持一點脆口。菜式換轉肥美的牛肋條，配以酸味味的青蘋果和蘋果醋。適合天熱，味道混和。
使用鎖水高的鑄鐵煲，細火煮1小時，牛肋條已腍。是好拌飯的菜式。
材料:
牛肋條 約5條（切粒出水）
青蘋果 3個 或 2個青，1個紅 （先把2個青蘋果切件）
白酒 3湯匙
蘋果醋 3湯匙
糖 2-3茶匙
鹽 少許
橄欖油
乾辣椒 1隻
蒜油連皮 數粒
香葉 3片
芫荽籽 1茶匙
做法:
1. 細火，熱橄欖油，炒香蒜，香葉，芫荽籽和辣椒。
2. 加入牛肋條炒至微黄，灑少許鹽，加入白酒略炒，之後2個青蘋果切件，1茶匙糖。最後3湯匙蘋果醋，炒勻。加入半碗水。蓋上，中火煮至蓋邊有蒸氣噴出。調較至最小火煮約45分鐘。（電磁爐先7度再較3度）
3. 45分鐘後，開蓋，若牛肋條開始腍便可取出。同時棄掉香葉及辣椒，隔去油。
4. 壓爛蘋果及蒜粒，之後過篩壓出蘋果汁精華，放回煲中。
5. 同時把剩下青蘋果或紅蘋果切粒（跟牛肋條大小)，放入煲中，保持細火。試味，加多1茶匙糖。
6. 放回牛肋條，攪匀。蓋上，細火，再煮多15分鐘。
Tips:
1. 怕酸的，可把最後加入的青蘋果轉為紅蘋果，糖可減少少。
2. 若用其他煲，加入的水份及煮的時間略增加。
Ingredients :
5 pcs beef rib finger (cut into cubes, then blanch )
3 granny smith apple or 2 granny smith apple plus 1 gala apple
3 tbsp white wine
3 tbsp apple cider vinegar
2-3 tsp sugar
A bit salt
Extra virgin olive oil
1 dried chili
5 cloves of garlic with skin
3 pcs bay leaf
1 tsp Coriander seed
Directions:
1. Set low heat, add olive oil, saute garlic, coriander seeds, chili and bay leaf until fragrant.
2. Add beef rib finger together, fry until browned. Season with a bit salt and drizzle with wine, stir. Then, add 2 granny smith apple pcs, 1 tsp sugar and apple cider vinegar. Pour 1/2 bowl of water. Cover, cook over medium until steam oozing at the gap of the lid. Adjust to low heat. Cook 45 mins (for IH, from level 7 to 3).
3. Open the lid, check if the beef rib finger is tender. If so, take out the beef from the iron pot and set aside. Then, discard chili and bay leaf.
4. Skim off fat, press the apple and garlic. Drain them through a sieve. Bring the sauce back to the pan.
5. Cut the remaining granny smith apple or gala apple into cubes（same size of the beef). Put apple cubes into the pot, continue to cook over low heat. Add 1 tsp sugar or adjust to desire taste.
6. Then, put back the beef, stir. Cover, cook further 15 mins with low heat.
Tips:
1. Replace granny smith apple with gala apple at last step for sweet taste.
2. Add extra water to cook and extend cooking time if using other cookware.
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