Iron-coated red dice beef
By VicentaLakin
It's a good experience to eat steaks, and it's the whole thing。
Recipe Recommendations
- salty and fresh
- braised
- three-quarters of an hour
- senior
Steps for Iron-coated red dice beef
1
Scratch the steak with about 1/8 spoons of salt and 1/8 spoons of black pepper。
2
The one with the sauce is down, boiled down to a hot pot, boiled to a microcosm, flipped over, spilled about 1/8 spoons of refined salt and 1/8 spoons of black pepper powder, fryed again, and the two surfaces are about twice, and the surface is about three to four ripes and out of the pot。
3
And look, it's still red, so the flesh is not too old for heat。
4
Cut the steak into diamonds。
5
Boiled with fresh steak pans, boiled open, sprouts of broccoli, dried to death, and raised the asphalt。
6
Two large spoons of red wine, one large spoon of raw smoke, one third of salt, one half of sugar, one third of pepper powder, one half of powder, one third of water, one half of sesame oil, one half of sauce in the pot, smoothing, burning to bubbles, pouring into beef, then pouring beef on the pre-heated plate, leaving half of the iron table empty, leaving the kettle with sauce。
7
And then there's a fire, and the onions and the broccoli are pouring in, and a little bit of it。
8
The juice is pouring to the other side of the iron plate, done. Come on, Enjoy!Iron-coated red dice beef Make Tips
One, beef is not pre-cooked, and a little salt and black pepper is fine; two, beef is not overcooked, it is three to four years old, because we're going to have the beef back in a pot of sauce; three, wine and beef is a good combination; and four, spoons, spoons and cups used by pens in any food such as cooking, baking, etc., use international utensils, which are not the spoons and cups that we normally use at home or in restaurants to fix and contain drinks and food。