Pickles and oxen
By VicentaLakin
A few years ago, a lot of meat, chicken wings, shrimp and oxen were hoarded in supermarkets, and some of the meat was settled by the guests in New Year's. How can a cow's calf be an appetizer in the course of the year without a shortage of meat? I'm not sure if I'm going to make it. With pickles, ketchup and horse hoofs, spicy, sour, and sweets brought with them, the cow's oxen is from Australia. I love cow's oxen, because beef has a softer abdomen, a strong stomach, a strong muscle, stinging wind, ablaze and ablaze。
Recipe Recommendations
- kimchi 150 grams
- beef brisket 500 grams
- water chestnut 200 grams
- Jiang 15 grams
- garlic 15 grams
- salt 3 grams
- ketchup 30 grams
- rock sugar 20 grams
- cooking wine 15ML
- hot and sour
- stewed
- an hour
- ordinary
Steps for Pickles and oxen
1
Preparation material: oxen cut, pickles cut, slices cut, ginger cut, garlic cut。
2
Cow crumbs and cold water are put together in a frying pan, boiled for five minutes, spilled blood water, and washed up the bled water。
3
Fried pans with hot oil, fried ginger and garlic。
4
Put the pickles in, turn them up。
5
Add the oxen。
6
I'll fire the oxen to the yellow。
7
Add Zips, Zip。
8
Put in ketchup, ice cream, wine and water。
9
Add beef powder and burn it for 45 minutes。
10
Just put salt on the table。