I bought some oxen meat today, but it's just a little fatter than the usual oxen meat. I used to cook it with an electric pressure pan. I used to put pressure on it for 25 minutes and then get back to it for over 30 minutes. This time, the meat was cooked with a frying pan, and it was only 35 minutes before the beef could easily pass through with chopsticks. It's just two more foods than usual, one beer, which contains a lot of enzymes that can soften the activity of beef and make it tender. Beers, on the other hand, decompose proteins and reduce fat absorption. At the same time, beef has a certain amount of acne, which can be removed by adding wine to the cooking. The other is fresh mountains, which have high levels of organic acid, which can fertilise beef fibres, thus making them easier to stew and which also acts as excruciating relief. I ended up with tomatoes and stew, half a soup and half a meal, delicious. If you like beef, try it
