Pelican mini steak
By VicentaLakin
The steak smells good, but because of its low fat content, it is not easy to get caught in the fire, and it is not good to get old. One way to speculate is to cut small squares, not only to shorten the time of entry but also to achieve the most even heat. It's just nice to have a good taste。
Recipe Recommendations
- ox shoulder steak 1 block
- lettuce the 2
- minced garlic 1 tablespoon
- Beef marinade: soy sauce 1 tsp
- Beef marinade: oyster sauce 1 tablespoon
- Beef marinade: Cooking wine 1 tablespoon
- Beef marinade: soy sauce a little
- Beef marinade: Sesame oil 1 tablespoon
- oyster sauce 1 tablespoon
- white pepper appropriate amount
- salt appropriate amount
Steps for Pelican mini steak
1
This section uses steaks, two hours from the freezer
2
Cut in three pieces on average
3
It's easy to take a knife by changing it to a hard enough size。
4
Add beef pickles for 10 minutes with veal pickles, then smelt sauce, then too much powder, and finally oil-proof pans, so that you can make fresh, juicy beef。
5
The water's pouring down the leaf
6
A little porcelain paste, put in beef paste and turned it to the outer layer, a little curry oil with a little bit of water to boil, and a pick-up pan with beef covered on the leaf。