Roach stew

By VicentaLakin

Roach stew
BEEF IS RICH IN PROTEINS, AMINO ACID COMPOSITION IS CLOSER TO HUMAN NEEDS THAN PORK, IMPROVES BODY RESISTANCE, IS PARTICULARLY APPROPRIATE FOR THOSE WHO GROW AND DEVELOP, AND AFTER SURGERY, IN TERMS OF HAEMORRHAGING, REPAIRING TISSUE, ETC., AND WARMS THE STOMACH DURING THE WINTER, WHICH IS A GOOD SUPPLEMENT TO THE SEASON. BEEF IS USED FOR THE BENEFIT OF TEMPERAMENT, FOR THE CONSUMPTION OF TEMPERATE STOMACHS, FOR THE STRENGTH OF THE BONES, FOR THE STINGING OF THE WIND, FOR THE END OF THIRST AND FOR THE CONSUMPTION OF PERSONS WITH MODERATE INSOMNIA, SHORTNESS OF THE AEROBICS, RIGID ACID, CHRONIC ANAEMIA AND YELLOW HAIR. CARROT EFFECTIVENESS: 1, ENHANCED BODY IMMUNISATION: CARROTS ARE RICH IN VITAMIN C AND TRACE ZINC, HELPING TO IMPROVE BODY IMMUNE FUNCTION AND DISEASE RESISTANCE. 2. HELP DIGESTION: MUSTARD OIL IN RADISH PROMOTES GASTROINTESTINAL CREEPING, INCREASES APPETITE AND HELPS DIGESTION. 3. HELPING TO ABSORB NUTRIENTS: THE STARCH ENZYMES IN RADISH BREAK DOWN STARCH, FAT AND MAKE THEM FULLY ABSORBED. 4. NON-CANCER RESISTANCE: RADISHS CONTAIN CARPENTER, WHICH ENHANCES THE VITALITY OF MACROCORROSIVE CELLS AND CONSUMES THEM. IN ADDITION, RADISH CONTAINS VARIOUS ENZYMES THAT DECOMPOSE CARCINOGENIC NITRITE AND ARE RESISTANT TO CANCER. FOR PEOPLE WHO ARE SUITABLE FOR GROWTH AND DEVELOPMENT, POST-OPERATIVE AND POST-DISEASE CARE, INVISIBILITY, SHORTNESS OF THE AEROBICS, CORTEX ACIDIC ACIDS, CHRONIC ANAEMIA, AND OBSCURANT EATING. INFECTIVE DISEASES, LIVER DISEASES, KIDNEY DISEASES ARE CAREFULLY EATEN; YELLOW BEEF IS A HAIR, AND IS USED CAREFULLY BY THOSE WITH SCABS, RASHES AND ACNE. HIGH CHOLESTEROL, HIGH FATS, THE ELDERLY, CHILDREN, AND PEOPLE WITH WEAK DIGESTIVE CAPACITY DO NOT DESERVE MORE。

Recipe Recommendations

  • beef brisket 2 pounds
  • white radish within 1~2
  • salt a little
  • chicken essence a little
  • ginger 4 tablets
  • garlic cloves of 4
  • shallots 4 pieces
  • octagonal of 2
  • dried chili 5 to 6
  • white granulated sugar 1 scoop
  • black pepper a little
  • cooking wine appropriate amount
  • balsamic vinegar a little
  • salad oil a little
  • soy sauce appropriate amount
  • soy sauce a spoonful

Steps for Roach stew

  • Make Roach stew step 0
    1
    Cows are washed cleanly into small pieces and cold water boils in boilers and washes out the blood stream. The boiler drops in a little salad oil heat and puts it onions, ginger chips, eight horns, dry peppers. Fry it, put it in a cow's crumb for about a minute, smoke it rawly, have a small amount of it old, have more than half a pot of fresh water (without beef), have a spoonful of sugar and a little vinegar. When the fire boils, it boils for an hour and a half, so that the calf can rot。
  • Make Roach stew step 1
    2
    The radish washes the skin and cuts it into a roller. The boiler boils in the pot into the radish block (1-2 minutes) and removes the spicy taste of the radish。
  • Make Roach stew step 2
    3
    The calf boiled for an hour and a half and put it in the radish. Half of the pot is available in sub-water (heated). It's time to add a proper amount of salt, chicken, black pepper。
  • Make Roach stew step 3
    4
    We can cook 20 to 30 minutes again。
  • Make Roach stew step 4
    5
    The soup is thick and spicy。
  • Make Roach stew step 5
    6
    Radish, beef。
  • Make Roach stew step 6
    7
    It's salty. It's good for all。

    • Roach stew Make Tips

    1. Dark soy sauce is used for coloring. If you don't like the color too dark, you can omit it. Light soy sauce is enough. 2. The Sichuan style includes chili oil and Sichuan peppercorns. My version focuses more on the natural flavor. Choose according to your personal preference.

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