Potato cow
By VicentaLakin
One, snorting in the calf, softening in the potatoes, a potion of potatoes, two, and a stainless iron-free frying pan in the Messic Room, 304 layers of stainless steel, which will make the calf quickly ripe, tasteless and fast, and the potatoes will remain fresh and uncorroborated
Recipe Recommendations
- potatoes appropriate amount
- beef brisket appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- millet pepper appropriate amount
- green onions appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
Steps for Potato cow
1
Ginger, garlic slices, rice peppers, onion slices, potatoes, cow chops
2
In the hot pot, you pour the right amount of oil into the ginger garlic, onions, peppers, peppers and eight horns, and turn on the fried scent
3
I'm going to add a calf and a proper amount of hot water, and I'm not going to get past the cow's surface, and I'm going to put a lid on it for 20 minutes
4
When you open the cap, add potatoes for a moment
5
Put it in the right amount of water and cover it up
6
When you open the cap, add a little salt. PotPotato cow Make Tips
1. The stewing time for the beef brisket can be appropriately extended or shortened according to the size of the chunks and the heat level; the same applies to the potatoes.
2. Using the Meisigongfang Weijielang 304 three-layer stainless steel uncoated wok ensures the beef brisket cooks quickly, shortening the wait for deliciousness, while keeping the potatoes tender, nutritious, and unburnt, resulting in a nutritional upgrade.