Red calf

By VicentaLakin

Red calf
The red roasted calf is a common dish, the main material of which is cowed meat, made of carrots and potatoes. The products are delicious, nutritious and desirable for all ages。

Recipe Recommendations

  • burdock meat appropriate amount
  • carrots appropriate amount
  • potatoes appropriate amount
  • Matsutake mushroom appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • octagonal appropriate amount
  • geranyl appropriate amount
  • pepper appropriate amount
  • peanut oil appropriate amount
  • salt appropriate amount
  • cooking wine appropriate amount
  • soy sauce appropriate amount
  • balsamic vinegar appropriate amount
  • white sugar appropriate amount
  • water appropriate amount

Steps for Red calf

  • 1
    The oxen meat is about 500 grams per piece and the water is immersed in blood for about three hours, during which time the water is changed several times. Soaked oxen rinse with warm water and cut into big pieces
  • 2
    Sliced oxen, cold under the water
  • 3
    Five minutes of clean blood with a spoon
  • 4
    We're going to get some dry water and put it in the container
  • 5
    Onions and ginger peeled off the skin and washed it clean into onions, ginger blades, eight horns, peppers, fragrances. Okay
  • 6
    Hot pots are added with a little peanut oil with a small spoonful of sugar, and small and medium fires are made to deep red. You have to work hard when you're scrambling, so you don't lose your taste。
  • 7
    When it's done, the oxen oxen is even, and the oxen is put on sugar and put in onions, ginger chips, eight horns, peppers, aroma
  • 8
    Cooking wine, smoking, fragrance
  • 9
    Add a small amount of fresh water to boil
  • 10
    A proper amount of water to heat in the casserole early, and a roasted calf to boil in the casserole and then a one-hour boil on a puffy cap
  • 11
    One carrot, two potatoes to clean and peel off the skin, cut into rollers
  • 12
    Two pine mushrooms to clean up the mud and cut it in thick
  • 13
    In an hour's time, you'll have the right salt
  • 14
    Put them in carrots and potatoes in a kettle for about 20 minutes
  • 15
    When the soup is thick enough, it's about five minutes before it's burned
  • 16
    Light and even mix
  • 17
    Let's get into the soup. Let's eat

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