Beef
By VicentaLakin
It's a little useless beef. It's so dreary, the entrance is ready. It's best for the old and the young, especially for the elders. It's simple that you have enough time to have a casserole。
Recipe Recommendations
- beef a pound
- quail eggs of 10
- green onions a
- celery second root
- coriander second root
- boy bone a
- ginger a
- octagonal of 3
- soy sauce 2 spoons
- bean paste a spoonful
- spiced powder a spoonful
- cooking wine a spoonful
- soy sauce a spoonful
Steps for Beef
1
The beef cut is to be bigger. Beef shrunk more severely and put a little ginger in the water. Bleeding water. And then we'll have to go with the raw, the old fives, the soy sauce. You can put a little more on the five2
in the course of the pickled beef, the high-pressure pan is used to crush the bone-y head soup. this is for high soup, no salt。3
The onions and the celery cut4
quail eggs boiled, shelled。5
The salted beef in the casserole pours in with the pickled beef. What happens when you put onions, celery, wine and eight horns of pepper in a bone soup that hasn't been cooked? Cover the lid and turn the fire slowly. This time you can do other things for hours。6
When you're going to raise a pot, turn the fire into a quail egg and stir it with a spoon. It'll be 7 or 8 minutes in the fire7
Pick up the pot, and let the fragrances begin to shine. Very soft8
One moreBeef Make Tips
Beef doesn't have to pick the skinny one with the oxen。