Double-sauce haline beef

By VicentaLakin

Double-sauce haline beef
Cows are meat on the upper thighs of the knee joints, with a meat membrane wrap, an inner band, a small fat, and the rules of striping. The choice was to import cattle from Australia, which had been dissected by shopkeepers before the shipment: the meat was small; but today's practice was somewhat different: The smell of fresh beef without flying water will be more fragrance and more fragrance, and the smell of sauce and sauce will be more and more fragrance. A pot of halogen will taste two flavors, followed by slices: softly, well suited to the elderly, halogenated, and freshly spicy; it'll taste more and more and more

Recipe Recommendations

  • beef tendon 1000 grams
  • edible oil appropriate amount
  • geranyl 1 tablet
  • octagonal 1 clove
  • cinnamon 1 block
  • chives 1 handful
  • rock sugar 4 pieces
  • ginger 6 pieces
  • cooking wine appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • bean paste 3 tablespoons
  • Pi County bean paste 4 tablespoons

Steps for Double-sauce haline beef

  • 1
    Get your food ready
  • 2
    Open the wrapping and find that the cow's oxen has been cut
  • 3
    Vacuate cattle in cold water, change water in the middle of the journey, wash the leaching after spilling too much blood
  • 4
    Hot oil, onion onions, eight horns, etc
  • 5
    Save the oil for soybean and soybean
  • 6
    When you get red oil, you get raw and old and you get thick
  • 7
    With proper water and ice cream
  • 8
    I put it in the oxen and the fresh fragrance
  • 9
    When it's boiled, there's not much blood in the pot
  • 10
    AND THEN THE MEAT AND SOUP POUR INTO THE ELECTRIC PRESSURE PAN
  • 11
    Plus, start the cattle and sheep program
  • 12
    It's over. Look. The chopsticks just went off
  • 13
    It's easy to slice when it's cold. It's not too hot to eat directly
  • 14
    It's hot, it's spicy. It's good for both

    • Double-sauce haline beef Make Tips

    One, the calf soaks a little longer, so that the extra blood and smelts two, the well-breeded cow soaks directly and without flying water, so I can keep the original beef juice and the fresh three, first put the soy sauce out of the red oil, then make it with the soy sauce, which fully releases its unique tastes four, the salt and taste of the soy sauce and the soybean soy sauce, so I don't add salt and sour sauce to the halo

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