Garlic beef

Beef is one of my little friends' favorite red meats, especially in the ridge of fresh cattle, whether it's fried, fried or boiled. It's the meat price that hasn't dropped. It's over $60 a pound. A few days ago, I made a "greasy beef" out of a ridge. The beef was fragrance, the garlic was luminous, the odour was thick, the color was red, the little friend had a fragrance. It's a smoother dish, which keeps the beef softer. However, if the temperature is too low, the meat will dry up and age; if the temperature is too high, the pot will stick. I'm using the new Fong Miboro cooker, not only to control temperature with precision, but also to prevent thermal oil spills, making it really easy to get a smoke-free kitchen. Let's see how it works。