Cream beef
By VicentaLakin
I don't know if your city has a fast-food restaurant like a small bowl of beef, which tastes like fresh roast beef, which has failed many times before, but has never tasted well, and this one happens to taste like a small bowl of beef, and it's just an accidental harvest。
Recipe Recommendations
- beef brisket 300 grams
- beef tendon 300 grams
- onion appropriate amount
- Jiang appropriate amount
- the soup one
- oyster sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
Steps for Cream beef
1
First, we clean the oxen and the oxen, which we have in the market alone, and we don't just put on the oxen, and then we put the cold water in the pot, and we put the wine out of the meat, and the water goes out for three minutes, and the cold water washes up。
2
Put onions, ginger and prepared oxen bands into high-pressure pans with water, then put in a small amount of wine and delicious sauce, cover them up, and a little hoove button (the usual high-pressure pan should have this function, if not meat), and I'll have a little more water, with some soup for the Qianno family's lamb cover in the morning。
3
In about 40 minutes, the beef and cow bands are squeezed, and in a spoon, they're put in a big soup poach, with stork and salt, and then they're made of a little fire stew for about 20 minutes。
4
It's perfect! Taste itCream beef Make Tips
You don't have to put onions of ginger, wine and soy sauce in the high-pressure pan when you're on top of it, so it doesn't have to be too much, so it's too much, and you're gonna put it in the big spoon stew, and you're going to add platinum, salt, and soy sauce