Dry oxen

By VicentaLakin

Dry oxen
River powder is my favorite, and no matter what it is, it's not enough. This is my Saturday lunch。

Recipe Recommendations

  • River powder 400 grams
  • mung bean sprouts 50 grams
  • onion half a
  • beef 80 grams
  • edible oil appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • Weijixian soy sauce appropriate amount
  • pepper appropriate amount
  • sugar appropriate amount
  • chicken essence appropriate amount
  • green onion appropriate amount
  • starch appropriate amount
  • onion appropriate amount
  • ginger appropriate amount

Steps for Dry oxen

  • Make Dry oxen step 0
    1
    Prepare the material
  • Make Dry oxen step 1
    2
    Beef salt, old smoke, fresh sauce, pepper powder, starch pickled for 15 minutes
  • Make Dry oxen step 2
    3
    The boiler's hot, the oil's down, the salted beef veal is fried until it's colored
  • Make Dry oxen step 3
    4
    It's old. It tastes like soy sauce. Sugar
  • Make Dry oxen step 4
    5
    It's hot. It's hot. It's oil
  • Make Dry oxen step 5
    6
    We'll fire the powder
  • Make Dry oxen step 6
    7
    The powder is softer and the onions and the green bean buds are fried
  • Make Dry oxen step 7
    8
    I'll make it with the sauce
  • Make Dry oxen step 8
    9
    When the bean sprouts are ripe, you can start with the roast beef and the chicken onions

    • Dry oxen Make Tips

    1. Use slightly more oil for stir-frying river noodles than for regular cooking. 2. Stir quickly when adding the noodles to prevent them from sticking to the pan.

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