Apricot beef
By VicentaLakin
I went to Sam two days ago to buy the ridges, and I saw a lot of people with tender shoulder shopping, and my aunt told me that the ridge was smaller, so try it. Actually, it's not a good dish. The most important thing is to pick beef. The beef is not bad, and many friends make it old and hard to get in。
Recipe Recommendations
- tender shoulder meat 500G
- Pleurotus eryngii of 2
- salt 1g
- starch 1 spoon
- oyster sauce 1 scoop
- cooking wine 1 scoop
- soy sauce 1 scoop
- soy sauce 1 scoop
- sugar 2 tablespoons
- black pepper appropriate amount
- edible oil 10g
- salty and sweet
- fried
- an hour
- ordinary
Steps for Apricot beef
1
The material is ready. No tender shoulder can be used for the spinal flesh。
2
The apricot mushrooms are washed clean and sliced。
3
The soft shoulder removes the band next to it。
4
Beef slices, starch, salt, a tea spoon。
5
Add a spoonful of pelican oil。
6
Join the grinding black pepper shreds。
7
Finally, you add edible oil and pick it up for at least half an hour。
8
Oiled in the pot and grafts down to color。
9
It's gonna come out and it's gonna come out with a lot of soup, and then it's gonna come out。
10
You put it in the pot again, you put the apricots in it, you can put more in it, and the apricots eat more. The skin of the apricot mushrooms is colored and placed in beef grain again。
11
You put in wine, smoke, smoke and sugar, and then you add sugar, and you start bubbles and you're going to flip。
12
Finally, the juice dried up and added black pepper shredded again. Black pepper on its own, I love it, I add a lot。
13
A piece of beef. It's so satisfying。Apricot beef Make Tips
The ridge is as good as the ridge. The meat is the key. The meat is half as successful。