Smoky beef

By VicentaLakin

Smoky beef
The halogen beef, the salty smell, the fragrance of the meat, the taste of it, whether it's sliced as cold or sliced with big beef noodles, it's really nice

Recipe Recommendations

  • beef two
  • ginger appropriate amount
  • dried Hawthorn appropriate amount
  • rock sugar appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • cooking wine appropriate amount

Steps for Smoky beef

  • Make Smoky beef step 0
    1
    When beef is unfrozen, it is immersed for half an hour with warm water, during which time additional water is exchanged until the blood is clean。
  • Make Smoky beef step 1
    2
    Ginger's a good shot。
  • Make Smoky beef step 2
    3
    Dry mountains clean up for backup。
  • Make Smoky beef step 3
    4
    The beef is put in the soup pan, with a proper amount of water, a proper quantity of wine, and a ten-minute ginger clot。
  • Make Smoky beef step 4
    5
    Ten minutes later。
  • Make Smoky beef step 5
    6
    Get it out and wash it with warm water。
  • Make Smoky beef step 6
    7
    Put rinsed beef into the electric pressure pan, and add a proper amount of old smoke, raw smoke, wine and a small amount of salt, ginger clots, mountains and a little warm water。
  • Make Smoky beef step 7
    8
    The electric pressure pans are powered, hooves are pressed, beans are operated for 40 minutes。
  • Make Smoky beef step 8
    9
    Time's up, move to the temperature and spare half an hour。
  • Make Smoky beef step 9
    10
    It's so good。
  • Make Smoky beef step 10
    11
    Put it in the big bowl and pour the soup。
  • Make Smoky beef step 11
    12
    The finished chart。

    • Smoky beef Make Tips

    When the beef is unfrozen, it's immersed in hot water for half an hour, and it's replaced with more water to keep the blood clean! Joining a modest mountain will make beef worse

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