A fragrance

By VicentaLakin

A fragrance
I went out to work yesterday to come by the "Fock"! I'm talking about Xi'an back to the mill. I thought I'd buy some soy beef to eat home, see if all the tourists in the soy beef line were out of town. But I can't guarantee how successful I am, but I won't let you down if you don't forget the square

Recipe Recommendations

  • beef tendon of 2
  • coarse salt 2 tablespoons
  • peppercorns 10 grams
  • cumin 5 grams
  • ginger slices 5 pieces
  • octagonal 2 capsules
  • cinnamon 2 small pieces
  • grass fruit of 2
  • geranyl 5 pieces
  • Angelica dahurica 3 tablets
  • nutmeg of 2
  • salt a little
  • soy sauce 2 tablespoons
  • soy sauce 2 tablespoons
  • oyster sauce 1 tablespoon
  • soybean paste 3 tablespoons
  • rock sugar 1 block
  • fragrant flour paste 3 tablespoons
  • green onions half a
  • ginger 5 pieces
  • qingshui appropriate amount

Steps for A fragrance

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    Completed Chart
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    Completed Chart
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    Get the bulls ready
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    (b) Two spoons of salt, a large spoon of pepper, a large spoon of curry and a few ginger-fires that are slowly made up to change colour and can smell the scent of cold
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    (a) Cow snails are placed in a large basin with spices, and they are plastered by hand for more than five hours or overnight
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    (b) Take out the next day and wash it with fresh water (if you want to save time with beef stew, you can cut it into smaller pieces) and prepare all the sauce for the frying pan
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    (a) A small fire makes the sauce yellow on the surface and smells like it, and puts it in the fabric bag (the relatives of the halogen beef often save this step if they have the old soup, and then put the dry sauce in the bag with the old soup and add a proper amount of sauce to the fresh water)
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    (a) A frying pan is put into a cow's snail, water is poured into the water without meat, a bag with onions and ginger chips, or a little wine, and the fire is boiled to the eye to the eye
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    'Cause the oxen have been pickled and added a little salt, into raw, old and platinum
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    (b) Falling into soybea and sweet noodle sauce, and finally putting in a piece of ice cream, with a little pot and a little fire on it for an hour, and setting the fire on fire
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    After an hour, don't open the hood until it's cold
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    And then we'll turn the lids down, and we'll taste the salt or not, and we'll look at the color of the soup and see if we can add some sauce
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    (a) If the taste and colour are appropriate, boil the fire and slow it down for 40 minutes to an hour until it is cool
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    It's easy to stick a chopstick in the lid. If it's not cooked for a while, it's a way to make meat taste better
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    (b) A boiler that is completely cooled and is cooled in the freezer to extract the asphalt all night (this winter I put on the window table all night) and a halogen soup that is frozen in the freezer or frozen for preservation
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    Completed Chart
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    LOVEhowho

    • A fragrance Make Tips

    1) Here I focus on the old halogen juice; it's actually the soup from every halogen, the next halogen recycling. The soy beef we bought back in Xi'an is so good, it's made out of halogen juice. So I put the halogen soup in the freezer, either for long or cold, and the next time the beef stew is old halogen juice, so if the halogen is too big, it can burn it and collect it, and then concentrate it. 2) This is for those who don't have an old soup, and of course leave the soup as an old soup, so you don't have to make it every time. This old soup applies to all kinds of sauce, whether pork or lamb

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