Beer stew
By VicentaLakin
A beer that not only removes the smell of meat and poultry, but also helps to soften the meat while adding a special fragrance to the dish. It's just a good time for fresh corn to be on the market for the season, so this dish has chosen corn as a side dish. There's just a couple of fresh mushrooms at hand and they're washed and cut and thrown into it together. Fresh foods, high-quality materials, the taste of cooking can't be bad, and the cooking below is just as good as it is – the culinary ribs are made, the soft, juicy, soft sucking, and the bones are separated. The sweetness of corn and the sweetness of the ribs
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Steps for Beer stew
1
Prepare all kinds of food
2
Bone wash, cold water into the pot, two slices of ginger, and the fire boils and leaves the foam
3
(b) Sequestration of ribs, cleaning of surface oils in the fluids of warm water, and preparation for asphalting
4
Corn cuts, mushrooms go, and if the mushrooms are bigger, you can change the knife
5
(a) A little edible oil in the pot, with the remaining ginger chips and onions added to the hot oil
6
(a) The fragrance of the small fire, after which the onions are taken away, and the ribs are added to the ribs, and the fire is covered in gold and yellow
7
(b) Add a few sips of wine to the pot, smoke it and flatten it to the top
8
Add well-treated corn and mushrooms, evenly folded
9
Join the beer. The amount of wine is about the same as the food. I used a beer
10
The fire opens and turns the fire, and the lid is 30 to 40 minutes. (a) The mid-to-twenty-minute boil with salt salinization
11
The stew is reduced to about half, and when the meat is sore, the fire is turned to gather the juice
12
A plate, some onions on the surface。