The Western Red Ox
By VicentaLakin
The soup is thick and the cow is soft
Recipe Recommendations
- beef brisket 1000g
- tomatoes of 4
- onion one
- Jiang two pieces
- garlic 1 head
- rock sugar few grains
- braised soy sauce 1 tablespoon
- geranyl two pieces
- grass fruit one
- octagonal two
- pepper few grains
- cooking wine a little
- ketchup a little
- salty and sweet
- braised
- three-quarters of an hour
- ordinary
Steps for The Western Red Ox
1
The food is ready, the calf is washed clean, the onions and tomatoes are cut small, the garlic is ready。
2
The cold water goes into the cow's acreage, and it's ready for the oak。
3
The water is filled with the right amount of wine until it is boiled out。
4
The oxen is washed clean and the asphalt is replaced。
5
Hot pots, with moreseed oil, with ginger garlic and spices, with fragrance。
6
Put the onions in the onions。
7
The onion stinger is put in the tomatoes and continues with the onions。
8
Until the tomato onions are soft, the juice is almost ready。
9
Put it in the calf。
10
Put in a proper ketchup。
11
A spoonful of red soy sauce, flattening the calf。
12
Finally, a few ice sugars。
13
And the soup juice goes into the high-pressure pan, and the soup juice is just past the calf, so if the tomato juice is small, it can be added to the water, with a pressure of 25 minutes。
14
When you've got pressure, put it in the saline, and put a few precut tomatoes。The Western Red Ox Make Tips
I like the band, if you don't like it. Tomato picks high maturity. When final salting is added, as appropriate, it is best to keep the sour sweet mouth。