Red beef

1

Beef slices are about 5 centimeters。

2

Be ready for onions, ginger, raw, old, wine, eight horns, cinnamon, fragrance, salt etc。

3

(b) Water: to be burned open in the pot, to be put in beef, to be burned in the fire for one minute; to be stained with blood and cleaned out。

4

Beef goes into the pot, with water, no more than 2 inches of beef, and the fire boils; when it is burned, it leaves no light, and it burns for 10 minutes with ginger, eight horns, cinnamon, flavour and wine。

5

Twenty minutes after turning off the small fire stew, 60 minutes after the addition of old, raw, onion ginger, wine, salt proper; one or two strokes to prevent the sticky pot; and when the beef soufflé rots, the fever closes。

6

What are you waiting for

Cream beef is the best, simple and delicious. 2. Beef selection: Cow-cow-cow-cow-cow-cow-cow-bow-bow-bow-bow-bow-bow-bow-bow-bow-bow-bow-bow-bow-bow-bow. Cut as much as possible (I like to cut a third of the size of the eggs) because it shrinks and the other large pieces are comfortable. 4. The beef is washed after the water so that there is no blood or soup. And when it is boiled in the back, if it is not old or raw, it is a pot of standard and clear beef soup, with garlic, and not a taste. 5. To put it straight, it's 60 minutes to rot in the flesh of a flavour, and it's not hard to eat (I like to bite, not bad). 6. The soup is also relatively dense and, if it is gruesome, can also be made from a different pot as a beef fan. Note: With a little more water, the fans must have taken the red potato fans or other burning fans and put them in the pot. Think of the fans eating all the beef soup, full of oil, and then putting onions and garlic, and putting on the fragrance. 7. Or make beef noodles with soup. If you are alone, you can put it in a bowl full of beef soup, based on personal preferences (recommended to make it salty, to keep the meat soup tasted, with two pieces of beef, as appropriate)。