Cream of peppers. Cowtail
By VicentaLakin
THE FRAGRANCE OF OXENTAIL SOUP, THE SECRET OF WHICH COMES FROM FRESH FRAGRANCE LEAVES WITH RED PEPPERS UNIQUE TO THE RIVER. IT'S GOOD FOR THE LATE AUTUMN AND FOR THE BETTER. AND WITH A NICE AH STEW, THE TRADITIONAL COOKER TAKES TWO TO FOUR HOURS TO COOK A SOFT COWTAIL THAT CAN BE EASILY COMPLETED IN OVER AN HOUR. IT'S EASY TO FEED。
Recipe Recommendations
- slightly spicy
- stewed
- several hours
- ordinary
Steps for Cream of peppers. Cowtail
1
(b) The availability of key materials
2
(b) red pretzel slices of pepper, fresh fragrance leaves to wash clean-dry strips
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(a) Cold water in the pot, appropriate quantities of ginger chips and wine, five minutes of oxen-tail water, so as to keep the meat tight, to force blood and smelt, and to provide for dry water
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(b) Scorch: a proper amount of peanut oil is burned to 70% heat in the frying pan, and it is put into the red burrito peppers, spicy peppers, old ginger chips and garlic paste
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Be careful not to be too hot, so that the peppers don't get dark, and then add ice sugar, wine, and raw oil to the fire, until the red oil breaks out
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(B) POUR THE COOKED SOUP INTO THE AH LARVAE, PUT IT INTO THE OXEN'S TAILS WITH A PROPER AMOUNT OF WATER TO PICK IT UP
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Cover the lid, choose soup, and wait
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Five minutes before the boiler starts, a little salt and a little odor will be added and fresh fragrances will be spilled into the lid。
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Try soft, just fine. Here we go。Cream of peppers. Cowtail Make Tips
1. If you choose a fatty cowtail, you may use less peanut oil. After the water has passed, it's more fragrance。