Chef-grade buffalo

By VicentaLakin

Chef-grade buffalo
The halogen beef is a very good food. Well done. It tastes really good. It's hard to fail trying to steal the secret recipe of some chef's halogen beef。

Recipe Recommendations

  • burdock meat 800 grams
  • soy sauce 100ml
  • soy sauce 100ml
  • cooking wine 30ML
  • onion 3 only
  • Jiang 4 tablets
  • rock sugar 50 grams
  • Taiwan Xinpai Braised Material Bag 1 Pack
  • black tea 1 bag

Steps for Chef-grade buffalo

  • 1
    halogen beef, you have to buy the whole steak. I ordered one at the beef stand in the kitchen a day earlier. You need to be full, you need to dry beef. Wet ... don't buy. This cow's meat weighs half a pound. I think it's just fine。
  • 2
    BEEF DOESN'T SMELL LIKE GREASY. MAKE SURE THE BLOOD IS CLEAN. IT'LL TAKE AN HOUR AND A HALF TO REACH THE STANDARD. FIVE LITRES OF COLD WATER, A WHOLE COW'S CROTCH IN THE POT, THREE LITTLE ONIONS TO WASH CLEAN KNOTS, FOUR SLICES OF GINGER, 30 ML WINE (OR TWO SPOONS OF CHINESE CEDAR). THE FIRE BOILS AND TURNS INTO FIRE, AND THE ENTIRE COVER REMAINS BOILING UNTIL THERE IS NO BLOOD TO BOIL WHEN THE BEEF IS INSERTED WITH SHARP CHOPSTICKS. (ALL THE WAY UP, AND THE WATER WILL STILL BE USED BEHIND THE POT, SO THE WATER WILL BE FILLED AT ONCE
  • 3
    Turn off the fire and wash the beef with cold water. Pick up onions and ginger chips and filter this beef soup. (which can be filtered by gauze)
  • 4
    CLEAN UP THE SOUP POTS OF RINSING, REFILLED BEEF SOUP AND PUT IT IN BEEF, RED TEA PACKS, HALOGEN PACKS AND ICE SUGAR, POUR IT INTO 100 ML, THEN ADD 100 ML TO IT, AND MIX IT。
  • 5
    I DON'T HAVE A CUP IN MY KITCHEN EITHER, BECAUSE THE CHINESE MONOPOLIST SPOON IS ABOUT 15 ML, THE SAME BRAND。
  • 6
    The amount of water is appropriate for the absence of beef, and if there is less soup for the first time, pour into the water。
  • 7
    It's about that amount of water. When the fire opens, the top of the pot turns into a fire, and it boils for about an hour. With chopsticks and beef, if there's no obstacle, the fire will be shut。
  • 8
    It's halogenated beef, please cool it。
  • 9
    Then wrap the beef and soup separately and put them in the fridge for one night。
  • 10
    A night of cold beef would be more conducive to evening the scent. The halogenated water can be used consistently, with an extra halogenated bag added to the next halogenated egg, and the soup will continue to grow and smoke, and the amount added will be determined by the taste of salt。
  • 11
    This halogen, the beef smells... unbearable
  • 12
    When you feel the most about this beef, you probably cut it
  • 13
    Full sense of achievement
  • 14
    It's finished
  • 15
    It's so delicious that it won't stop。

    • Chef-grade buffalo Make Tips

    50 grams of ice sugar, which is traditional, not single crystal sugar; a bag of Taiwan halogens, purchased by treasures, which is very useful; you can hoard a pack of tea and eggs; and a bag of red tea, which is available at home, can be Chinese and English, except for pastries. Red tea for soft beef. Thanks for feeding me this dish. Zenium

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