Tomato oxen

1

Cows cut big water for two hours, bubble the blood out of it, then cut it in small pieces

2

Into the cooling pot, he'll bleed out

3

Slice a small slice of tomatoes and leave a small portion for the pot

4

A little oil in the frying pan, a little soup out of the veal

5

Add a proper amount of hot water

6

Boiled beef, ginger chips in the pot

7

Fall in the casserole, cover, little fire to beef. Shit

8

I'm using an electric casserole, using the "old fire soup" function, which is set for four hours and actually takes more than three hours

9

When the meat rots, a small fraction of the tomatoes will be put in the pot and added to the right amount of salt, caps, and twigs for about 15 minutes

10

When you're out of the pot, spread the fragrance

11

It's sour appetizer

The meat is looser when the beef is blistered, so that the blood in it can be fully pumped out, then poached, and cleaner; if the time is tight, it can boil directly into the cold water, but the foam will be much more, but it's clean; it's light fire, either with a casserole or a boiler. Or, as the situation may be, water can be added to prevent the evaporation of the soup; tomatoes can be fried, soup can be thicker, colour can be colorier, and if you like, don't fire tomatoes and boil them directly with beef; oxen is belly and near ribs. And the flesh of the bones, which is in the flesh, is in the flesh, which is in the flesh, which is in the flesh, which is in the flesh, which is in the flesh, and which is not in the wood, and which has a soft taste, which is very good for cooking。