A halogen

By VicentaLakin

A halogen
Beef is one of the meat foods everyone likes, after pork, beef protein is high, and fat is low, so it tastes good, is popular, and enjoys the aesthetic name of "smuggling meat." Beef has the effect of remediating, grafting, stammering, stenching and salivating. Cow meat, which is best used for halogenation, colder weather, and a little halogenated beef to supplement energy。

Recipe Recommendations

  • beef tendon 1000g
  • rock sugar 2 blocks
  • ginger 1 block
  • green onions 1 piece
  • garlic 3 capsules
  • geranyl 5 pieces
  • fennel 1 small
  • pepper 1 small
  • cinnamon 2 small pieces
  • tangerine peel 1 block
  • octagonal of 2
  • dried Hawthorn of 2
  • clove 5 capsules
  • licorice of 5
  • salt 1 scoop
  • soy sauce 5 scoops
  • soy sauce 3 scoops
  • cooking wine 2 tablespoons

Steps for A halogen

  • 1
    A calf is frozen。
  • 2
    Cows are cut into three pieces, washed and immersed in water for an hour, and blood water is replaced。
  • 3
    And pour water into the pot, and add a few peppers, ginger chips, large onions, and put them in the cow's herbs, and when the fire boils, they leave it to the fumes, and then pull out the cow's herbs and pour out the boiling water. Put beef in cold water for five minutes to cool the meat。
  • 4
    Prepare all kinds of fabrics, like ginger, and small halogens wrapped in unsweeted fabric
  • 5
    Put meat in the high-pressure pan, pour water, put onions in ginger and halogen packs, add raw, old, iced sugar, wine, and mix it with a lid and boil it for 25 minutes. Fire
  • 6
    Cooked beef is extracted, cooled for two hours in the room temperature and then returned to the previous broth, with 15 minutes of boiled fire。
  • 7
    Meat soup filters out halogen packs and impurities。
  • 8
    Put it in a sealed box, cool it, put it in the freezer
  • 9
    The halogenated beef is completely cooled and then sliced, and the mix can start。

    • A halogen Make Tips

    1. The halogenated beef undergoes a two-time cooling process and its final taste is strong. halogenated beef, which must be completely cooled and sliced, so that it does not break. When used halogen is cooled, placed in a sealed conservatory, in a freezer, where non-modified halogen is readily available, in a sandpot, with some halogen, so that it can continue to halogenate its own food. 4. Beef halogen is the best choice for oxen and the best for money。

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