Cow-cow-cow-cow-cow-cow-cow-cow-choo-cow-cow-cow-cow-cow-cow-cow-cow-cow-cow-cow-cow-cow-cow-cow-cow
By VicentaLakin
Big fish eats too much meat. Let's have a bun and a fan
Recipe Recommendations
- beef appropriate amount
- fans appropriate amount
- cabbage appropriate amount
- ginger
- garlic cloves
- Zanthoxylum japonica one
- oyster sauce appropriate amount
- soy sauce appropriate amount
- black pepper powder a little
- starch a little
- white sugar a little
- edible oil appropriate amount
- sesame oil a little
- cooking wine appropriate amount
Steps for Cow-cow-cow-cow-cow-cow-cow-cow-choo-cow-cow-cow-cow-cow-cow-cow-cow-cow-cow-cow-cow-cow-cow-cow-cow
1
The dishes are ready for use。
2
The fan bubbles were soft and burned 1 - 2 minutes later, and once in the water, the dry water was taken up for use。
3
Beef is immersed with haemorrhage and washed into rough strips for a 10-minute pickle of upholstery。
4
It's ready for backup。
5
The boiler is put in ginger chips and pickled willows are quickly turned to color。
6
Load it on disks。
7
The other boiler makes garlic peppers and puts them in the cabbage for a while。
8
Join the willows and the fans in a homogeneity, with a little bit of soy oil and fire。
9
Here comes the good, the good, the baked fans。Cow-cow-cow-cow-cow-cow-cow-cow-choo-cow-cow-cow-cow-cow-cow-cow-cow-cow-cow-cow-cow-cow-cow-cow-cow Make Tips
It's very easy to get a taste for it. The fans also had to burn the water before passing cold water, but it would be hard to fire it. 3. Or do you want to adjust the sauce to your taste