Fried cowboy bones with black vinegar

By VicentaLakin

Fried cowboy bones with black vinegar
Beef, with a high protein content and a low fat content, is also rich in iron and other trace elements. So it both meets our energy needs and does not allow us to hoard too much fat. The meat in different parts of the cattle has different names, tastes and cooking methods. My family and I prefer these boned cowboy bones. It doesn't need too much sauce and sophisticated cooking, it's just a simple frying, some black pepper, and it's delicious. Cowboy bones are more fragrance than young willows, but this time I bought fresh New Zealand imported cowboy bones (allegedly grass-fed, but I'm a countryman, I can't really eat any different.) The sales look good, there's not much fat, and the bouquets are even. After it's cooked, it's really fragrance. Take a bite, uh, full of gravy, just two bites of it. And then I put on a black vinegar, a little sour, a little obnoxious

Recipe Recommendations

  • cowboy bone
  • onion 1/4 of
  • red bell pepper half a
  • Yellow sweet pepper half a
  • garlic 3~4 petals
  • Jiang a small piece
  • cooking wine 5ml
  • freshly ground black pepper appropriate amount
  • salt a little
  • starch a little
  • balsamic vinegar 10ml
  • oyster sauce 5ml

Steps for Fried cowboy bones with black vinegar

  • Make Fried cowboy bones with black vinegar step 0
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    Prepare all the materials
  • Make Fried cowboy bones with black vinegar step 1
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    Cowboy bones are washed slightly with fresh water, then the surface moisture is drained with paper from the kitchen
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    (b) Placing the bones of the cowboy in a plate, in which the wine, the salt, the black peppers, a little starch, evenly
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    Ginger slices, on cowboy bones
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    (a) Covered with a film, sealed for cold storage for about 30 minutes
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    During the waiting period, deal with a variety of auxiliary materials: garlic excreted thick, onion slices, yellow and sweet peppers excised with seeds of equal size
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    After the pickle time, the cowboy bones are removed and returned to room temperature. The oven preheats 100 degrees. Put the dishes in the oven and stay warm. (b) Hot as smoke in the pot, with no need for oil, into the cowboy bones, and incendiary fire
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    And when one gets to the top, the other gets to the top. I spent less than two minutes on each side
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    (b) To remove hot plates from the oven, to place the cooked bones in the dish and to continue in the oven (at which point the oven does not need to heat) so that the steak can rest for about 10 minutes
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    There is no need for oil in the pot (a little olive oil if the cow's bones are low), with garlic chips and onions, with onions on fire, with garlic and onions on the scent, with a slightly transparent colour
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    Join the pepper block and continue to fire for 1 to 2 minutes until it matures
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    Turn off the fire, add a little salt, mix it, fill it
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    Add black Italian vinegar to the bowl
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    Add pelican oil and current black pepper2
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    And when it is evenly mixed, it pours into the pot, and boils to a little viscousness
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    Turn off the fire and pour black vinegar on the cowboy bones and eat

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