Soy beef in Shanghai

Based on interviews and research before mushrooms, I found that there were different approaches to soy beef. So just for information. Before discussing the issue of the North-South divide with a friend, he said that their cooking was not sugar, and that in Shanghai we needed sugar for many foods, especially cuisine, which was not cheap. I'm sorry, before you study the recipe, you have to look into the style of the place. But the way that food is done is really very different in different regions. So, the soy beef in the private room can also be said to have a strong Shanghai smell and taste. I don't have to put a lot of cinnamon or a lot of cinnamon, or soy sauce. Anyway, the soy beef in my house is simple, mostly red sugar and raw. The combination of beef and red sugar is not good on the Internet, and perhaps not very good on the Internet these years. If you don't mind, you can replace it with ice sugar or white sugar, which is better than white sugar. This beef, like red roast beef, is a whole roast, a sliced piece, or red roast beef, which has to pick a cow's graft, and sometimes has a lot of cramps, and cut it out in a good texture. The whole process is relatively simple: it's always boiled, starting with a fire, changing it to a small one in the medium term, and finally gathering juice. Dad says red sugar can make beef go up because it's red, and it's more rosy, too. Brown sugar, as previously mentioned in the article, is also good for ice sugar. It's a good idea. It's about two hours old, and it's a time-consuming dish. After burning, the juice will be dry, cooled, condensed, the beef will be cooled before it is easy to cut, cooled more hard than when it's hot, the soup will freeze, the soup will be boiled open, the beef tablet will be poured into the microwave, and it will be better to eat. There's another way to do that, with some sesame oil and some sauce, a little bit, a little bit, a little bit, a little onion, a little beef。