Dry oxen
By VicentaLakin
For the first time today, it is a practice to share it, and it is a failure. And I don't know. I've got a lot of beef. But I'm serious. I don't have any gas in the pan. As for the taste, if you're interested, you can see it from my square
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Dry oxen
1
(b) The availability of key materials
2
(b) Put beef slices into the bowl, and bring them in with a proper amount of raw and juicy juice, and grab them for 10 minutes
3
(c) Leaching of dry water reserves after softening of dry river powder with warm water around 50°C
4
Onions, peppers, ginger-cheese onions will be provided during this period
5
(b) Oil in the pot, heat in the fire, when more white smoke rises on the face of the oil, drops into the oxen ridge, slides it for half a minute, until the meat is colored and made available
6
(b) Then the pot washes, drys the water, heats it and pours it into cool oil, and the onions, onions and chili are quickly out of oil
7
After that, the fire in the river was so hot that it was so full of oil
8
They are then fast-tracked into raw, old, sugar, salt and all the food
9
Finally, the beef tablets were put in, and the boiler was smoothed out。Dry oxen Make Tips
One, if fresh river powder can be bought, it would be better to choose a thick taste; two, beef, suggested yellow beef; and three, with silver sprouts, with strangling at the end of the line, would be a good choice. Four, remember to fire