Smoky, greasy beef

Smoky, greasy beef

The beef is good, but the traditional beef stew doesn't have to be cooked for hours. It's been a hell of a hot veal lately, and I've done it once. It's not as thick as beef stew, but it's easy to eat in 20 minutes. This ploughing is based on the principle that it is like lamb scavenger, that it matures in a short period of time, and that it retains its taste and nutrition. It's a spicy mouth today, but it's similar to lamb scavenging, so you can try to make a soy sauce or something。
Scramble

Scramble

The northerners love pasta, and a noodle can play a lot of tricks, and the oil roll itself is an upgraded version of a bun, which is made of oil or onions, salt, meat, etc., which is more delicious and better-looking than the white one. The more common oil rolls are evaporated on a daily basis because “varnish” can be done in bulk, and can be evaporated much at once, provided the steam pan is large enough. Sometimes we try to change our tastes, and we can make little oil rolls by cooking them. The recipe that we share today is the little oil rolls that come out directly。