Scrambled beef
By VicentaLakin
This is one of the well-prepared veal veal。
Recipe Recommendations
- beef appropriate amount
- tripe appropriate amount
- Niu Chang appropriate amount
- beef tendon appropriate amount
- beef tongue appropriate amount
- bovine brain appropriate amount
- Cynanchum appropriate amount
- bovine liver appropriate amount
- oxtail appropriate amount
- bullwhip appropriate amount
- beef omasum appropriate amount
- salt appropriate amount
- MSG appropriate amount
- spices appropriate amount
Steps for Scrambled beef
1
get about six litres of water. cleaning the sausage is about 10 cm, and it needs to be cut. this is what you need to prepare the soup. ginger ready a couple of little ones. cream. a little spice. the second step is to put the pre-prepared intestinal shredds into the water, with ginger, butter, spices, salt, spices, etc。2
The pre-prepared intestinal shredds will be put in the water, with ginger chips, butter, spices, and then salt, taste, etc. To explain why you've chosen the bovine for soup, and there's a lot of shops that use the bone, but as I explained earlier, this is for the foot beef business. It takes a long time for the bones to taste, and the raisins are fragrance, and there's plenty of butter in them. It's the right thing to do at home。3
You probably wouldn't have thought I'd be able to taste fresh soup in half an hour. When the soup is ready, there's foam in the soup because of the spice, which you have to make light with the spoon。4
I'm talking about soup. This is done. The last thing you need is to buy something that's cut and ready to eat. Personally, it is recommended that the meat be thinned as much as possible, so that it is more delicious and tasteful. With a plate of simple chili sauce, you can taste the special veal beef from Lokshan。Scrambled beef Make Tips
This is a specialty cuisine from Leshan. The key is to stew it for a long time, stewing beef bones and spices. Additionally, use more salt, as more salt helps to bring out the flavor.