Smoky cow
By VicentaLakin
Recipe Recommendations
- beef meat 6 pounds
- scallion half a
- Jiang 1 large piece
- garlic 2 head
- pepper 50 eggs
- aniseed of 2
- doukou of 2
- Angelica dahurica 1 tablet
- tangerine peel 1 block
- geranyl 10 tablets
- cinnamon 1 small piece
- cooking wine 100g
- soy sauce 100g
- salt appropriate amount
- salty and fresh
- cook
- several hours
- simple
Steps for Smoky cow
1
Buying a cow's blubber first, changing water several times in the middle and taking out blood。
2
With stainless steel seals round and round the oxen and round the eye, then with salt and fragrance。
3
the boiler was filled with water that had no oxen, 10 gingers and 20 g of wine。
4
Scrambling with a leaking spoon, cooking for about 15-20 minutes, washing the surface with hot water for meat
5
additional water is boiled in the pot with a boiled meat pack (no meat packs can be used for 60 peppers, 3 large materials, 2 grass nuts, 2 soybeans, 2 white beaks, 10 g of ginger, 1 piece of cinnamon, 1 small piece of cinnamon, 10. 2 onions, 2 garlic, 10 gingers, appropriate amounts of dry pepper
6
add sauce 100g, wine 100g。
7
After two hours, the salt will be slightly heavier. One more hour and the meat is immersed in soup juice for 24 hours. It's three hours apart。
8
Get the good beef out。
9
It's half-open, and the scent floats。
10
Slice into thin plates。
11
We'll eat with garlic paste, oily spicy, vinegar and a plate。