Dry fat cow
By VicentaLakin
26 October, Chongqing, Sunday. There is a thin cloud in the sky, and through it the sun does not shine the earth with great clarity. The light breeze came through the window, and it was a quiet and peaceful morning in the autumn. Yesterday, we fired a dry, fat cow that had invited our friends to dinner at home, the rest of the hot pot, the sauce and the practice were simple, but they were delicious, spicy and super-eating. The onions and onions are also used, and the onions or other vegetables that you like, the onions are used mainly for fresh, such as pelican oil, raw smoke, chicken fertilizers, etc., and dry peppers and peppers and peppers add to the spicy taste. Last night, I went to a dinner with journalists from the Times, and today I'm on the website and I'm having dinner with a few friends. Feels like there's a lot of time on the weekends to cook。
Recipe Recommendations
- fat beef appropriate amount
- parsley appropriate amount
- shallots appropriate amount
- pepper appropriate amount
- dried chili appropriate amount
- chili oil appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- MSG appropriate amount
- white sesame appropriate amount
Steps for Dry fat cow
1
Fat cattle are naturally unfrozen, water is in the pot, and when the water is released, it is extracted for about 10 seconds. (Little trick: A fat cow with water is not fragile when it's made. It only takes 10 seconds to make it, or if it's hot and hot for 20 seconds, if it's too old to be fat
2
Onions, celery wash cleans up to 4 cm long spares。
3
A proper amount of peppers, dry peppers (after cut) is immersed in hot water for about a minute; a tune of oil, a line of rinds (or very fresh sauce), a piece of wine, two or three sets of pepper oil, a proper amount of chicken and a finely adapted sauce is available. (Pipe: According to professional cooks, peppers can taste better with hot water for about a minute, and they are not easy to make, and the colour is good
4
Hot pots of cold oil, hot and dry-dryed peppers and little onions that smell。
5
The celery section is out of fire。
6
The fat cow that's been in the water flips to evaporate。
7
Inverted to smooth the sauce and spread white sesame to increase taste and beauty。