Dry beef

By VicentaLakin

Dry beef
There's a pack of dry-haired ones in the fridge, and there's more than half of Corwin's beef, open beer. Can you make them into a plate? A search for beef dishes made of beer and a decision to dry beef. Reference was made to the beef mix of beer roasted beef, which was adapted to the actual situation and then set free. Beef is not soft, as usual, is used as a high pressure cooker, and as usual, is boiled as a high pressure cooker, for the sole purpose of managing the moisture in the cooking. It's just that when you watch the high-pressure pot limit valve ring, you can't help but wonder if there's any difference in the taste between the beef that rolls in the pot and the beef that boils in the still. Or would they be different in different states? Can't you tell? It's a mystery, probably never solved. However, speculation does not change the effect of steaming, the soft beef and the drying of the gravy. Soup is red, looks good。

Recipe Recommendations

  • Horqin beef nuggets 300 grams
  • Dry bamboo shoots with water 180 grams
  • beer 120 ml
  • bean paste 20 grams
  • octagonal one
  • geranyl 1 tablet
  • cumin a little
  • sugar color 1 scoop
  • Jiang appropriate amount
  • coriander 2 pieces
  • pepper to which various
  • garlic appropriate amount

Steps for Dry beef

  • 1
    Materials: 300 grams of cork beef, 180 grams of dry water, 120 milligrams of beer, 20 grams of soybean bean bean bean sauce, one centipede, one piece of fragrance, a little sugar, one spoon, a few peppers, a proper ginger and garlic, two fragrances。
  • 2
    The dry water is immersed until the hair rises and boils。
  • 3
    Clean up, cut into rollers, spare。
  • 4
    Beef wash cleans small pieces, ginger and garlic slices and spares。
  • 5
    And pour oil in the pot, and heat
  • 6
    I'll put in the ginger peppers
  • 7
    I'll pour the beef, I'll fry it till it changes color
  • 8
    Put sugar in the color, double-fried。
  • 9
    Add bean petal sauce, flat-fried。
  • 10
    And pour beer and boil
  • 11
    And into the eight corners, the fragrance leaves, and the fragrances
  • 12
    It's pouring into the dry, and it's boiling again。
  • 13
    It's a big bowl
  • 14
    In high-pressure pans
  • 15
    Cover the lids, cap the pressure valve, boil the fire to the top and then turn it to the fire for about 40 minutes
  • 16
    When the air pressure is out, the lids, the beef rot
  • 17
    And pour into the pot, and the fire boils down
  • 18
    The soup is thick, the fire is out
  • 19
    Into the plate, with fragrance。

    • Dry beef Make Tips

    They can be deployed at their own pleasure. You don't have to pressurize the pot, or you can put water in the frying pan and boil the beef. The use of high-pressure pots requires safety。

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