The Western Red Ox
By VicentaLakin
It's a classic dish
Recipe Recommendations
- beef brisket 700 grams
- tomatoes of 3
- oil appropriate amount
- salt appropriate amount
- onion appropriate amount
- Jiang 2 tablets
- geranyl 2 tablets
- pepper a little
- cinnamon a
- tomato sauce 50ML
- cooking wine appropriate amount
- white sugar 5 grams
- Dried hawthorn slices 4 tablets
Steps for The Western Red Ox
1
(b) Cows are immersed in water for two hours
2
(b) Scratches of oxen purified
3
And cool water in the pots, pour it into the calf, and then boil it with the foam
4
(b) Sewing beef with hot water
5
(b) Prepare spices; four other mountain chips are not in the picture
6
Reboot the pot, put the proper amount of water, put the calf, put all the spices, and pour the proper quantity of wine
7
(a) The fire opens and turns into a small fire, which is cooked for 30 minutes and can be closed with chopsticks
8
(a) To cross the surface of the tomatoes, to burn them with open water and to remove the skin
9
1/3 shredding, remaining rollers
10
(a) The boiler is put in a suitable quantity of oil and, after the oil is hot, in tomatoes
11
(b) Scrambling of tomatoes, placement in sugar and flat-fried
12
To pour tomato sauce
13
(b) Scrambling and placement of the remaining tomatoes
14
Put in 30 minutes of roasted calf and some of the soup; and the cauldron is enough for it
15
(b) 30 to 40 minutes of stew after the fire breaks open
16
And lastly, a proper amount of salt, it's ready to go。