It's red meat
By VicentaLakin
Autumn supplements again! I think the annual spring and autumn supplements, the summer appetizers, the winter cuisine are the perfect excuse for all the food we love to find for ourselves to keep eating. Like those who love to sleep, they often cry, "Springs and autumns and summer naps, and winters when they are trapped." Nothing can be more popular with Chinese than five flowers of meat, the usual red meat, the slight differences in taste between grandmothers and grandmothers, and, of course, the warmer and sweeter of mother's red meat. And since I've mastered the Red Burn, I've been cooking red roasts from time to time at home
Recipe Recommendations
- salty and fresh
- burn
- an hour
- ordinary
Steps for It's red meat
1
Five flowers, gravy, potatoes, radish。
2
Prepare all stewed spices。
3
Sugar in cool oil, heat in the little fire until the drums are bubbling, and the color is deep brown。
4
Falling into five flowers, scrambling and getting old color。
5
Add a proper amount of water, put all the spices in, start the fire。
6
When it's boiled, with potatoes and carrots, it's boiled again。
7
Burn the cast iron pot in the ground, and add oil, raw, dry bee, and then boil the fire。
8
It's 30 to 40 minutes to boil, and then add the rest of the sauce until the meat smells。
9
Spill a cuisine or onion flowers, aroma。
10
With a bowl of rice and gravy, it tastes infinite。