A wide range of oxen
By VicentaLakin
It's so soft, it's a piece of meat, it's a little bit of oil, it's so thick, it's a big bite, and it's so delicious
Recipe Recommendations
- Rib pit belly 550 grams
- Jiang 1 block
- Garlic 6-merous
- dried chili 4 pieces
- geranyl 2 tablets
- octagonal the 2
- cinnamon 1 block
- Longhou sauce 2 tablespoons
- red milk 1 tablespoon
- peanut butter 1 tablespoon
- soy sauce 2 tablespoons
- yellow wine 2 tablespoons
- oyster sauce 1 tablespoon
- cooking wine 1 tablespoon
- soy sauce half a tablespoon
- oil appropriate amount
Steps for A wide range of oxen
1
Food packs。
2
Cow blisters go to blood water in 20 minutes, clean up and cut into 2.5 cm square。
3
Prepare a bowl of juice: 2 spoons of raw, 2 spoons of yellow wine, half spoons of old, 1 spoon of platinum oil, 2 spoons of caviar, 1 spoon of red milk, 1 spoon of peanut butter, evenly mixed。
4
Onion tie, ginger slices, other spices to clean up the asphalt; sauce bowl juice is evenly mixed。
5
The boiler is filled with fresh water, cold water is fed into the calf, onions are added to the water, and a spoon of ginger chips and wine is added, and the water is boiled for five minutes to wash the water away from the fumigation and dry water。
6
Piped in oil, hot in garlic and ginger chips, little inflammation with garlic and the smell of ginger。
7
It's pouring into the oxen, it's turning the fire, it's drying the water, and it's tight。
8
Pour in the spices, fire it for two minutes and make it smell。
9
Pour in a sauced bowl of juice, double-fried, so that the oxen is covered in sauce, evenly tasted。
10
The food is transferred to the casserole, poured into the open water of the calf, placed in the onions, covered in the onions, and boiled for two hours with fire. Because of the concentration of the sauce, the later half of the journey would need to be mixed several times in order to prevent the bottom from falling。
11
Time's up, pick up the feed, pick up the pot. Let's eat. Let's see how fast it is。
12
The finished chart。A wide range of oxen Make Tips
The choice of the calf is better with the rib pit, where the calf has a bit of graft, and the yarn is rich and delicious. The calf must be watered, the meat must be cold watered into the pot, and as the temperature slowly rises, the blood stain will be released completely. 3- The wide-range snail colour is not regulated by glucose, but by a combination of sauce, red milk and soy and butter. This sauce bowl is recommended to be deployed first, because peanut butter is particularly sticky, and preparation for it is sufficiently smooth. Four, many sauces and spices are salty and do not require additional salt. For example, coffee today has 550 grams of calf, which is just as salty and salty. The best way for a friend with a taste is to try and decide whether to add salt. Five, the calves can be added to the dishes, the potatoes and the carrots are a good mix, and here we have the raisins and the raisins, both of which are fairly popular, at the last 20 minutes。