Pelican apricot and oxen willow
By VicentaLakin
It's always the same feeling that a restaurant's meat can't be made very tenderly by its own family
Recipe Recommendations
- beef appropriate amount
- Pleurotus eryngii appropriate amount
- Dragon fruit appropriate amount
- cornflour appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- edible oil appropriate amount
- salty and sweet
- fried
- an hour
- simple
Steps for Pelican apricot and oxen willow
1
Beef cut small grains
2
Sliced oxen willows in the bowl, first salt, raw smoke, and wine
3
Join the raw smoke and then add a spoon of edible oil for more than half an hour
4
Put oil in the pot. Put it in the pickled willow
5
We'll be ready to fire
6
Reveal
7
Apricot, Chettin
8
Half the flamingo. Take the meat out
9
Put oil in the pot. Put it in the apricot
10
Join the fried cow willow
11
Add a big spoon of pelican oil and a little spicy
12
The fire will be even
13
I'll put it in the Dragon Gourd