Beef halogen

By VicentaLakin

Beef halogen
It's good for beef, of course. It's halogenated, it's halogenated, it's halogenated, it's fertilized, it's chewing, it's cold, it's halogenated, it's halogenated, it's fresh, it's fresh, it's fresh, it's fresh, it's green, and it's sour, and it's halogenated with slices of beef。

Recipe Recommendations

  • beef tendon meat one kilogram
  • octagonal few
  • cumin handful
  • pepper appropriate amount
  • clove two pills
  • geranyl few slices
  • Jiang a
  • salt a spoonful
  • soy sauce a spoonful
  • cooking wine a spoonful

Steps for Beef halogen

  • 1
    The cow's meat is cut off and left over。
  • 2
    Cold water goes to the pot, a few fragrances, a spoon of wine, and when the water boils, the fire closes, with the aim of cooking blood from the beef。
  • 3
    No direct halogenation is recommended, so that the smell of cooking post-water beef is triggered。
  • 4
    Get the beef out and control the water
  • 5
    Another pot of clean water is added to the spices, there are no berries today, and a little fragrance of berries would be better。
  • 6
    Cook the water, add salt and old color。
  • 7
    Joined by the veal of the water
  • 8
    Start a little fire, see how warm the pot is and how hot it is。
  • 9
    Get the beef out of the water when it's warm enough, then pour it into the water, so one night it will become tight and then slice it。
  • 10
    Done
  • 11
    Done

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