Spicy beef
By VicentaLakin
Cut two pounds of veal! When you first saw Huang, Guo Jing's beef was the best in the world...................the martial arts have mostly preferred beef to supplement a great deal of physical consumption. Beef is the second-largest meat food in China, second only to pork, high beef protein content, low fat content, good taste, love, and the aesthetic name of “sweet meat”. Beef has always been a good food for all roads, and it's used for the 18-style cooking of red burns, fried, stewed, halogen etc. Among them, beef jerky maintains the taste of beef for chewing and is characterized by constant quality and is well received. In the past, it has also been hailed as “Genghis Khan's marching food” for carrying convenient and abundant nutrition。
Recipe Recommendations
- medium spice
- cook
- an hour
- ordinary
Steps for Spicy beef
1
Clean up the beef and cut it big. Those who don't like the spas can be removed
2
It's cold and blood. It'll be a minute or two in the fire
3
Washed and rinsed beef with water and then put it in the pot and added salt, sugar, ginger onions, eight horns, fragrances, cinnamon, wine, soy sauce。
4
(a) 30-minute caps so that the oscillating iron pots, with their micropressure effects, can fully taste the food and sauce
5
(b) The use of hot pots to make the scent of pepper powder, pepper powder and white sesame fire and to produce spares
6
(a) To extract the roasted beef and to cut it into strips
7
Hot pots pour into oil, three or four times more than usual
8
And then it's going to fall into eight cents, and then it's going to go up and down
9
(b) Crushed beef bars and tumbled into the colours with a small fire
10
Finally, pre-cooked pepper powder, pepper powder and white sesame fried until dry。Spicy beef Make Tips
The little secret is I'm making an iron pot with Omaida! It's good heat, it makes the food taste better, it's less cooking time, it's more expensive than anything else