Today we're gonna make a little veal, and all we need is a oxen ridge, tender, good food, but if it's wrong, it's easy to send wood, it's bad to chew, it's not good enough. What about beef? It's not easy to send wood? Freshly chewed beef, which needs to be salted before the ridge is made, which is also a key step in making the beef soft, and the fire of the roasted beef hold。