The Western Red Ox
By VicentaLakin
This dish is used to at home because family likes it
Recipe Recommendations
- beef brisket appropriate amount
- tomatoes of 3
- onion one
- onion appropriate amount
- octagonal few grains
- braised soy sauce a little
- Flammulina velutipes 1 handful
- ketchup appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- braised
- an hour
- simple
Steps for The Western Red Ox
1
Cow-cow-choo-choo-choo-choo-choo-choo-choo2
It's cold in the water3
After the water, wash the blood bubbles and dry the water4
Hot pot, put a little bit more oil in it. Hot onions5
Put in a few omens. Keep blowing the scent6
Put it on the onions7
It's in the Western Red8
It's hot, it's fried to the tomatoes. The soup's thick9
Put it in the calf, put it in the ketchup10
Put a little red sauce in it11
Turn into the power pressure pan, put in the golden needle mushrooms, add to the water that's just past the calf12
It's sour, sour, sour, sour, sourThe Western Red Ox Make Tips
The warmth hint: the taste of the oxen is so good that it's good to use red sauce because you don't use ice cream earlier, if you like. It's much better to add golden needles and mushrooms, and if you don't like it, it'll take me a long time not to take care of the family. The calf is soft, and if you have good teeth, you can shorten it. The whole soup juice can be used for cooking