Garlic black pepper, cowboy bones

1

For the preparation, the cow's bones drain the water from the kitchen paper。

2

Garlic slices, white mushrooms washed and sliced, spare。

3

I only use chicken juice and black pepper for pickled cowboy bones。

4

The colour of the pickle is so beautiful! I'll make another picture of it。

5

Hot oil, put on garlic chips, then put the cowboy bones straight on the garlic tablets, turn them over, change the colours here, wrap them up, cut them in one piece of each bone, cut them, flip them out with shovels, run them out of blood, and wrap them up and leave them in the pan。

6

Now there are leftovers of butter and garlic, and black peppers, which, if you don't see much oil, you can add a small amount of butter or olive oil, pour mushrooms into the pot, add salt and chicken powder, until the mushrooms are cooked to the juice, and you can put a plate next to the cowboy bones。

I used chicken juice for easy push-off (of course, it's fine to use chicken powder, it's just a piece of junk) and a spoon to push it away, and I didn't have to dirty hands. Of course, at the cut, the kisses can be cut before the frying, but it's not easy to turn over. Of course, if it's just a romantic fork with a knife and a beef cut tonight, it'll be enough without cutting off the original plate and getting a pasta or something. Fried oxen or something, it's the most convenient to use a clamp, and it's solid and it doesn't have any other ingredients. In the end, they can fire mushrooms and cowboy bones together, and then load them up, which is more economical, and they're full of beef, which is more in line with the requirements of the older generation; but I think it's gonna be old, mushrooms will come out of water, they'll suck oil, mushrooms will taste good, but beef isn't so good, so I chose to split. I've spent the whole trip on a medium fire, and I'm more comfortable with charred beef, and I'll be able to load it without blood. Even if I get out of the pot, I'll be better at 10 to 20%, of course, and I'll be okay with it. It's a cowboy bone, and it eats a band next to it, and my family likes it better, it smells good, and it's not thick, so there's no pine meat, so just don't make it with salt and make it too long。