French wine for the tail
By VicentaLakin
Let's try this French-style red-coloured tail. It's soft and fragrance. It'll never be forgotten
Recipe Recommendations
- sour and salty
- braised
- an hour
- ordinary
Steps for French wine for the tail
1
prepare the material, 800 g tail。2
Cowtails are washed and placed in black pepper, salt and flour。3
Pickle 15 minutes。4
Carrots, tomatoes, onions, and a few garlic and ginger。5
There's a little olive oil in the pan, and the cow's tail burns to the surface。6
A small amount of olive oil is added to the pan, and the garlic and ginger fragrances are added to the carrots, tomatoes, onions, a small amount of salt, two minutes of defunct fire, to a slight change of colour。7
the oxentails and tomatoes, etc., are placed in the electric pressure pan, with 250 g wine, a few sugars, 170 g water and a “soft meat” program。8
Cowtails are removed from the electric pressure pan, heating continues in the frying pan, adding two large spoons of ketchup and drying up some juice。9
Pick it up, load it up。10
Cowtails are soft, delicious, juicy, delicious。