Back to the beef pan
By VicentaLakin
Recipe Recommendations
- beef tendon 1 block
- onion half a
- green garlic 3 pieces
- Jiang 4 tablets
- octagonal of 2
- cinnamon 1 block
- red pepper of 3
- soy sauce 2 tablespoons
- pepper 1 teaspoon
- geranyl 2 tablets
- rock sugar 1 large piece
- liquor 2 tablespoons
- bean paste 1 scoop
- soybean paste 1 tablespoon
- white sesame 1 teaspoon
- oil appropriate amount
- salt appropriate amount
- slightly spicy
- fried
- several hours
- ordinary
Steps for Back to the beef pan
1
Cow meat is put in cold water for one day, and water is exchanged several times
2
(b) Put the bubbling oxen into the high-pressure pan, add big material and pour the appropriate amount of water
3
(b) Inflow of appropriate amounts of soy sauce and white wine, soybea and salt
4
Cover it up and then turn it into a little kettle for 30 minutes and then continue to bubble for more than two hours
5
Slice the roasted beef and prepare other raw materials
6
(b) Hot pots, with a proper amount of oil, and onion tablets, which will be fried
7
It's not like I'm going to have to go to bed with my dad
8
The soybean bean bean bean bean bean bean bean bean sauce continues to be even
9
(b) Placing halogenated beef chips and a few halogenated juices with the same colour
10
I'm not sure if it's any good
11
When the garlic leaves change color, they will be in the disk, and some white sesame will be spilled。Back to the beef pan Make Tips
One day after the oxen's meat has been soaked, several changes of water have been made, which makes the blood water taste less delicious than the beef oxen water; two halogenated beefs, in addition to the usual larges, are added to white wine to help with the scab; soybea sauce is sour; it tastes more delicious when halogenated and for several hours; and three culinary beef beverages, such as onions, peppers, garlic, garlic, etc., are a good option, but be careful that beef already tastes good and bean bean bean beers are heavy, so be careful that salt is not salted enough。