Red meat

1

Preparation of food: Five flowers: 1000 g, cleaning of the meat and cutting it into a block of 3CM and immersing it in cold water for at least half an hour。

2

Creaming: lilacs, sauerkraut, soybeans, glyphs, Shannai, ginger, fragrance, cuisine, eight horns, lilacs, sauerkraut, sarin, peppers: the right amount. If you're not prepared so much above, you must have at least eight centipedes, fragrances, cinnamon。

3

Cooking: Onions: Right quantity, ginger: right amount, ice sugar: right amount, salt: right amount, wine: right amount, soy sauce: right amount, mystic sauce 1: right amount, mysterious sauce 2: right amount。

4

The blistered flesh of five flowers is used for watering. And when the water is cold, then when the colour of the meat turns white, it is taken out. Bleeding with hot water, which is attached to the flesh, is used to keep dry water。

5

Fried sugar. Oil and ice sugar pour into the pot, and small fire is made. As the temperature rises, the sugar melts slowly. Scrambling sugar with ice cream is the trick of red light in the finished product。

6

With shovels, you'll find the sugar color gradually turning from white to brown。

7

Keep moving, there's bubbles, it's getting close to what needs to be done. When sugar is brown and bubbles appear, it's off fire. Put the good sugar in the meat。

8

The time has come to uncover the mystery sauce, the two are sweet pasta, and the milk. Crush the milk and pour it with sweet noodles. Try it. With the addition of these two spices, the red meat is more delicious。

9

Add all the spices (place the spices in the filters, if they are not covered with gauze), onions, ginger, soy sauce, wine and warm water, the amount of water is just equal to the meat. Soy sauce can be used either as raw or red sauce, as far as possible not to use old ones, which can cause the finished product to go too dark. After the sauce, the soup is slightly deeper than what you want. It's a little extra。

10

More time is saved with a high-pressure pan, which matures with a 15-minute pressure on the steam, salt in the soup juice and then heat again. If meat is haled in soup juice for half a day, it's really delicious, it's the key to taste。

11

No bamboo, no flesh, no skin。

12

It's not tired, it's soft, it's thick, it's a sense of impurity。

13

Occasionally, if you don't take care of your body and body, you'll be a good meat eater。

14

I'm sure people who don't usually like meat eat more。

15

A CLASSIC CAN'T BE A CLASSIC HOME DISH, BUT IT'S NOT ENOUGH TO EAT FOR YEARS。

1. The size and amount of meat will determine the duration of the stew, depending on the circumstances. Infiltration of the flesh with cold water allows the blood in the flesh to seep out for the purpose of diversion. 3. Burning meat shall be cooled. 4. The sugar made out of ice cream is more attractive than white sugar. 5. Halogenation is then added to prevent premature salt from condensing proteins and delivering wood in meat. If you don't have time to wait for halogenation, you can add salt when the meat matures and heat it up. But the ready-to-eat tastes are far from halogenated。