Dry oxen
By VicentaLakin
Recipe Recommendations
- shahefen
- beef tenderloin 100 grams
- mung bean sprouts a little
- soy sauce 2 tablespoons
- eggs one
- cooking wine 1 tablespoon
- dried shrimp skin a little
- soy sauce 1 tablespoon
- onion a little
- leek a little
- broth
- fish sauce half a teaspoon
Steps for Dry oxen
1
If you can buy Hong Kong's five-fifty saffron, it's not bad, and it tastes so good, you can fire after six to eight hours of cold water bubble
2
First the beef, slice it, use it raw, ginger powder, sodium powder, eggnog, a spoonful of beer, a spoon of smelt in the freezer for 20 minutes or more, preferably for four hours or more
3
Green bean sprouts, clean head-strangling poles, asphalt spares
4
One third of the onion, three of the onions, three of the onions, and one of the onion's cut-off parts, these are complementary, and some of them are spicy
5
A boiler for hot water, a small fire for saline powder, a mix in the cooking of a river powder, avoiding a barbed bottom, and not overcooking it, otherwise it's too soft to be made. A well-cooked river pollen makes water, cleans the paste from the well-cooked river powder, so that it's clear and bright, passes the water, pulls out the asphalt, and during this period a small amount of olive oil or peanut oil is plastered to prevent adhesive
6
We'll take the hot oil, so the beef doesn't stick, we'll put it in beef and onions, we'll fry it up to color, and we'll get the tar
7
The other boils, and the fire drops in two under the green bean sprouts, and it goes into the river powder and the seven-quarter beef onions that were made up before, and they're all set, and they're all set, and they're all set, and they're all set, and they're all set up
8
We'll have a plate, we'll have a little shrimp, we'll have some black sesame, or white sesame
9
It's the last job, it's full of material, it's not yellow, so it's good to replace it with a pickleDry oxen Make Tips
It's a fire at 7pm