Orléans

The chicken wings were baked yesterday, and the son said he wanted roast beef, so he immediately bought the ribs with the bones, which were cut horizontally and easily when he came back to make them, and the bones were machine-cut and neat. But if this boned beef is roasted directly, it's not easy to hold the fire, and it's bad when it gets old. In order to make it delicious and good, I would like to boil the beef stew to the ground, and then roast the oven to the skin, so that it tastes and tastes like roasted meat, which tastes soft, which is soft, and, most importantly, that doesn't worry about roasting beef. It's the classic Olympian flavor, but this Olympian sauce that we're using today is the chocolate-singing-spicy Olympian. It tastes a little spicy, but it doesn't taste heavy, and it doesn't cover up the original Olympian. Personally, someone who likes barbecue can try it today. It's definitely zero cooking。