Family secret halogen beef

Beef is the highest protein content in animal meat, with high proteins, low fats and second only to seafood products such as fish shrimp. One of the practices that is often consumed is halogen, which we call soy beef, which is still different from halogen. The difference between halogen and sauce: the first is different, and halogen can use animal raw materials, such as beef, chicken, duck, internal organs, etc., as well as plant raw materials, such as tofu dry, winter sorghum, etc., while soy sauce is used primarily for animal raw materials, specifically for animal meat, internal organs, bones, head hoofs, tails, etc.; the second is halogen is to preserve halogen juice, and the more the halogen (repeated) tastes, the more valuable it is, the more valuable it is, and the sauce used is now made, and the sauce is to be enriched in halogen. The cooking method of sauce is prevalent in the north, while the cooking method of halogen is prevalent in the south, so there is the soy sauce: the spice used is high, the sauce is thick and the sauce is heavy. Halogen products: mainly salt water, low quantities of spices and spices, and lighter colours. The halogenation practices in the north tend to be darker and have a little more spices, which is also the practice of my family. Beef halogen can be combined with staple foods and congee for breakfast, as well as with wine for regular meals. It's more like a family thing at spring. The key to halogen beef is to pick the right part, and it must buy oxen meat, which is commonly known as “money oxen”, which is the meat of the front leg of the cow, which is tight, has a lot of muscles and tastes better。