Family buffalo
By VicentaLakin
Dad's got a couple of specials, red meat, chickens, beans and beef. These dishes, as long as Dad makes them, they're definitely clean and clean. In Dad's hands, my favorite food is "bowl beef." It may now be relevant to the circumstances. The family wasn't very rich at the time. It couldn't be like this. Only in time for the New Year's Festival will the family buy beef, or stew or halogen. Perhaps the memory is particularly deep because of the limited access to food and the special taste. Dad's halogenated beef, which is not only soft, but also delicious. I think it's better than many deli stores out there! You can make a perfect buffalo
Recipe Recommendations
- beef tendon 600g
- laojiang a large piece
- green onions a
- garlic cloves half a head
- geranyl 2 small pieces
- octagonal 1
- cinnamon
- tangerine peel
- dried chili 3 pieces
- cumin handful
- grass fruit a
- kaempferol 2 blocks
- pepper
- licorice
- dried Hawthorn
- soy sauce 20ml
- soy sauce
- huadiao 15ML
- salt 5g
- sugar
- coriander 2 pieces
- garlic 1~2 petals
- red pepper a little
- pepper powder a little
- edible oil a little
- rice vinegar a little
- salty and fresh
- halogen
- several hours
- ordinary
Steps for Family buffalo
1
Get your beef ready, onion. I'm using Australian imported oxen. It's good
2
(a) When the cow is purified with meat, the water is soaked with water for a period of one to two hours, and a portion of the blood water is soaked with the possibility of changing the water one to two times
3
i cut two pieces of my 600g
4
Make a pot of fresh water, put the beef under cold water, and make water
5
Squirt water is accompanied by a bowl of cold water, which can be put in the freezer first. When beef is well watered, the cold water is used to wash the fumigation and then immersed quickly in cold water for about half an hour (key step 1)
6
GET THE ONIONS IN THE ACE
7
PREPARE THE SPICES IN B, WHICH ARE CLEANED WITH FILTERS
8
C'S OF ALL KINDS
9
It's better to have a bigger pot. The pot is full of fresh water, pine ginger, onions and prepared spices. I put it in a halogen ball
10
When the fire is boiled, it is filled with all the ingredients, covered with covers, and continues to boil for 10-15 minutes and then slowly with the fire
11
When we cook halogen, we make a secret weapon. Take a piece of oil paper, just the kind used for baking, and cut a circle to the size of the top of the pot, and then fold it into a straight-angle fan
12
(a) Refolding
13
Cut some mouths along the most overlapping side
14
(a) The cut-off roll-out (key step 2);
15
The immersed beef is taken out of the leachate and then placed in the pot, which is boiled in the fire for 10-15 minutes. In order to prevent the pot, the pan can be placed on chopsticks
16
(a) A secret weapon made of cover, turning the fire, cooking for one or two hours, until the smell of fragrance spreads
17
Try it with chopsticks, and if it's easy to stick it in beef, it's fine. When the mid-hour boils, the cover is salted
18
(a) Turn off the fire, filter out the spices, not extract the beef and soak it in halogen (key step 3)
19
After natural cooling (or freezing over the night), extraction, slice
20
PREPARE CILANTRO, PEPPER AND GARLIC FOR THE D INGREDIENTS. GARLIC CUTS AFTER THE SKIN, CILANTRO AND PEPPER CUT. (A) THE GARLIC PASTE, A PART OF THE SPICE AND A PORTION OF THE RED PEPPER, SHALL BE PLACED IN A SMALL BOWL, AND THE REST ON THE SLICED BEEF
21
Add a little raw to the bowl
22
A little bit more vinegar. Be jealous, it tastes better
23
(b) A small amount of pepper powder and cooking oil shall be placed in the container, which shall be heated to bubbles, and the oil shall be poured into the end of the container while it is hot
24
There's some spice oil left on the plate. Watch out for the oil on your hands。