Private soy beef
By VicentaLakin
This soy beef is one of my specialty foods, and my family likes it
Recipe Recommendations
- beef tendon meat appropriate amount
- green onions a
- Jiang a
- soybean paste appropriate amount
- cooking wine appropriate amount
- dark soy sauce appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- grass fruit appropriate amount
- Xiang Guo appropriate amount
- clove appropriate amount
- nutmeg appropriate amount
- Angelica dahurica appropriate amount
Steps for Private soy beef
1
The onion and spices for the beef sauce
2
cows with a few holes in their flesh, and a blisters of blood
3
And when it's hot, it's hot, it's cold, it's hot, it's hot, it's cold, it's cold, it's cold, it's hot, it's hot, it's hot, it's beef is out, it's clean, it's sour
4
I'll put a proper amount of bottom oil in the pot, and I'll add onions to the onions
5
Add the spices and the fragrance and the soy sauce
6
It's good beef down there, it's full of soy sauce, it's easy to taste
7
Join the bottom soup and the old soup and start with the beef, add wine, old sauce, salt, sugar, and boil it up in the fire, so that it doesn't have to be covered in a pot, so that the smell of beef can spread out, and then turn to the fire, so that it can easily be inserted into the beef, turn off the fire, and put on the top so that the beef can taste in the soup for two hours
8
When you eat, you cut the thin slices, and you take a spoonful of old soup, and you pick one of your own