The cold oxen
By VicentaLakin
My husband was skinny, but he loved beef, and I made her beef every week. This was in a small store. He said it was good. I thought about it when I got back. He said it was fine with the hotel。
Recipe Recommendations
- beef tendon 700 grams
- Lao stewed materials bao one
- green onions 1 tree
- big ginger 5 grams
- garlic 20 grams
- aniseed of 2
- peppercorns of 20
- dark soy sauce 4 teaspoon
- cooking wine 5 spoons
- rock sugar 10 grams
- dried chili of 10
- Qing 1000ml
- diced green onion 10 grams
- ginger appropriate amount
- minced garlic appropriate amount
- cilantro 2 grams
- peanuts 20 grams
- Chili noodles 10 grams
- Pepper grains of 10
- white sugar 4 teaspoon
- white vinegar 2 spoons
- salt 1 scoop
- MSG 1 scoop
- millet and pepper of 3
- oil 5 scoops
Steps for The cold oxen
1
Choosing oxen with bands, tastes good. Cold water immersesed for more than three hours, deblooded, and leached。
2
Picking out the braids outside the beef, easy to ripen。
3
Squirt, make sure you're cold or you can't chew。
4
Prepare the halogen sauce. One onion, five ginger slices, ten dry peppers (in human tastes), a little pepper, old halogen buns。
5
Beef with water, when the meat is tight, get it out。
6
Put 4 and 5 in the electric pressure pan, add old smoke, wine. Important steps, hot water, no beef, remember that it must be hot water, otherwise the meat will still be wood, a little salt, a little spicy。
7
Into the pressure pot, my house is a beautiful card, and I've chosen the stew taste standard, and I'll be out in about 30 minutes。
8
Cool, look at the film, pallet. If you are not in a hurry to eat, you can have a night of cold storage and then eat. That's how it's thin, the meat stays. My house is in a hurry. That's why I cut it before I waited for it to get cold. I couldn't get my hands cut。
9
We'll use the stew time to prepare the mix. When the peanut burst cracks, the remaining temperature from the fire is ripe。
10
Taste, wash chili noodles, pepper in the bowl。
11
Put hot oil in 10。
12
Peanuts cool through the skin, crush。
13
The more fine, the better, the better with grinders。
14
Garlic onions, rice peppers, peanuts, spices, spare. A little bit more garlic。
15
Combination of 14 and 11, with a little vinegar, four spoons of sugar, a little salt, evenly mixed。
16
And pour 15 on good beef, and throw a little fragrance, that's all。
17
After a blend, the ripper, it's almost eaten。