Beef halogen
By VicentaLakin
Making halogen is the easiest thing for me. All you have to do is wash the meat, cut it big, put it in the water, leave it to the fumes, then put the spices in and boil it with a little fire. If chopsticks can fit through meat, it means it's rotting. Cooked meat not to rush out, soak it in a soup for more than six hours, in a bag or in a basin, in a freezer for a few hours, and cut it into thin slices before eating it, which can be supplemented by garlic and jade pepper oil, or soaked or poured on the meat, and simple home halogen is done! If you put some butter in the boil, the soy beef is born! This way you can make other meats, and the spices are not special. The soup that is boiled for drying and filtering into it will be stored in a cold freezer in the bowl, warmed up before it is used, fresh soup will be boiled with meat and tasted better. This is old soup. After each completion, the soup is preserved here, and for a long time you can have the old soup
Recipe Recommendations
- beef tendon pork 1500 grams
- cinnamon 1 block
- octagonal the 2
- green onions 1 piece
- Jiang 1 block
- garlic number lobe
- geranyl 2 tablets
- nutmeg the 2
- soup-stock appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- salty and fresh
- cook
- several hours
- simple
Steps for Beef halogen
1
Get the spices ready
2
Old soup comes out of the fridge early and freezes
3
When the cow's meat is washed, it's cut into big pieces, it's in the pot, it's boiled
4
When the water turns out, leaving the fumes, putting the spices in the old soup, cooking the fire slowly, checking the amount of water in the middle, and when the soup is reduced, the chopsticks can be used to check whether the meat is mature, and the method of checking is to put a chopstick in the middle of the meat, which, if it can be easily ploughed, means that the meat is almost cooked, taste the salt and decide whether to add salt again, and if the soup is too small and the meat is not cooked, it can properly pour into the water and continue cooking to its satisfaction
5
When the meat is cooked, don't rush out, soak it in the soup for six hours
6
A few hours from now, take the meat out, control the soup, seal it in the bag, enter the freezer room. Medium
7
Sliced with garlic and vinegar, spicy people can put in a few drops of pepper oil