I've got some gravy

The south is called halogenated beef and the north is called soy beef, which is called different and slightly different, mainly on the material. If it's sauce, it's the smell of sauce. Soy sauce is not the only way to get there. That's for the special sauce of the North, mayo. The soy sauce is made of soybeans, i.e. soybeans, which are fermented, red or brown, radiant, fragrance, salty sweet mouths, which can be used for cooking. The mayo is rich in high-quality proteins, which produce amino acids under the influence of microorganisms, so it tastes delicious and has appetizers. The northerners often use soy sauce for stew and buns, and the food with soy sauce has a unique scent. It's a traditional family recipe, and for me, it's an immutable taste of the tongue. Beef is not fit to use thin meat, too tight, too soft to taste, and stale wood, either stubble meat or stubble meat, which not only is thin, but is laced in it, which is good to taste and looks good after cutting. If you don't know what to do, you can ask the merchants, or you can just ask for meat. The money I'm using today is also a kind of meat, but it's bigger, it's got more muscles. Once it's in the kitchen, just open the lid twice and wait for the fragrance beef to come out. It's a little thick, but I'll keep it short。

Recipe Recommendations

beef tendon
green onions 1 tree
Jiang 1 block
octagonal the 3
tangerine peel 1 block
geranyl 3 tablets
galangal 1 block
grass fruit the 2
Gardenia 1
Baikou the 4
dried red pepper of 4
rock sugar 1 small
yellow sauce
soy sauce appropriate amount
cold water appropriate amount
soy sauce a little
salt

original
cook
an hour
simple

Steps for I've got some gravy

One cow, with a braid, inside, and clean

It's a little bit larger, not necessarily in my picture, because it's an insinuable whole, and there's a few basic home-based fabrics like eight horns, peppers, onions, ginger, cinnamon, leaf

A small bowl of mayonnaise, in which there are some bean petals that are not in the soup and stew, with a proper amount of water to dilute the butter

The amount of cold water should not be too much when the cow is in the guts of the food, because the water is good enough to keep the meat free

It is possible to put the guts in the food basket, to get electricity, to choose a regular meal table, which is easier to taste, or to choose a slot according to its own appliance procedure and its own taste; and to put a lid on until the heat comes out and the lids are removed

The diluted mayo is filtered and the whole soybeans and slag are left in the filter, which, if placed in soup, will sink and become easy to make, so they will be discarded

(b) To enter the spices referred to above into the pot and pour them into the proper amount of soy sauce and salt, with a small amount of old colouring, liding, and complete the prescribed procedure

If you don't get it out, it'll be a few hours in the soup. I'm the first night of the day, and I didn't even open the lid; the picture is like the day after the oxen was opened the next morning, and the colour is fully absorbed into the soup; you can get it in the bag, you can eat slices after the freezer, and you can taste and taste well; you can eat either directly or you can make some juice. The juice is made of raw, vinegar, onions, peppers, garlic, peppers。

There are two ways to find out: 1. Old soup: the spices from the soup are taken out into a preservation box or bottle, and if the sauce continues within a week, the soup is stored in a freezer; if it is not needed for a long time, it can be frozen in the fridge and then warmed up, with new soup and sauce to be used again as old soup; 2. beef soup noodles: the spices from the soup are purified, the noodles are cooked with fresh water and then made into the bowls, beef soup is served and roasted vegetables and slices of oxen are added to the fragrance of beef soup. Here's my beef noodles, two more snacks and a delicious dinner。