Black Charcoal Beed
By VicentaLakin
It's based on Mrs. Wen Ji's formula, but I have some materials that are not ready in time, so they're reduced, they're still good, they're dark, they're dark, they're ugly, and they're supposed to have a nice, nice drink, and they make a joke out of themselves. I'll have to laugh and taste it
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Steps for Black Charcoal Beed
1
The beef was washed in the water for about half an hour, mainly to remove the blood and then clean it again
2
Scratch it down the road and make it a fine graft
3
Put beef sticks, garlic, ginger and all the sauce in the container and grab it with your hands
4
Cover it with a membrane and put it in the fridge for about five hours5
When the beef is salted, pull it out of the soup, flattened on tin paper and painted thin oil on the surface
6
Put it in a pre-heat oven, 180 degrees up and down, for 25 minutes, then pull it out and then put it in the oven. Fifteen minutes till the beef gets dry
7
It's dryer to look over. I painted another thin layer of oil
8
That's what makes the fragrance beef dry