Smoky horse meat
By VicentaLakin
After the fall of the frost, the cold air has grown and the northerners have felt its power, and the cold has reduced the resistance of the human body and needs to be filled in a timely manner. What is said to be done at this time should be chosen more to make up for the blood and blood, and the winter is the preferred food, you know? There is also a body of meat of higher quality than cattle, sheep and pork, which is horse meat, and where the frost drops in time, which is good for the good, for the blood of the liver, and for the positive。
Recipe Recommendations
- horse meat 1000g
- Fragrant stewed material 1 Pack
Steps for Smoky horse meat
1
The horse's meat is immersed in cold water for about one to two hours, and the water is changed several times in the middle until the water is fresh。
2
Pulling out in repeated flushes。
3
The pot is filled with a proper amount of water and boiled horse meat。
4
When the horse is hot, it's back-up, ready for herb。
5
A proper amount of water is added to the pot and a pack of home-grown halogen is boiled。
6
It's hot, it's burning, it's burning, it's burning, it's cooking for one to two hours, it's hot, it's cooking, it's cooking, it's cooking, it's cooking, it's cooking, it's cooking, it's cooking, it's cooking, it's cooking, it's cooking, it's not cooked, it's pouring, it's pouring, it's pouring, it's pouring, it's just 40 minutes。
7
Slice, very delicious horse meat, soft and smelly, and a bit of a congested feeling。Smoky horse meat Make Tips
As far as possible, horse meat is not selected for too coloured meat, which may be the result of artificially integrated synthetic pigmentation or nitrite. 2. Horse meat must be immersed and reprocessed with blood, suitable for cooking, slurping, red burning, etc., and not for cooking. 3. The general population has access to food, which is not suitable for pregnant women。