Smoky, greasy beef

The beef is good, but the traditional beef stew doesn't have to be cooked for hours. It's been a hell of a hot veal lately, and I've done it once. It's not as thick as beef stew, but it's easy to eat in 20 minutes. This ploughing is based on the principle that it is like lamb scavenger, that it matures in a short period of time, and that it retains its taste and nutrition. It's a spicy mouth today, but it's similar to lamb scavenging, so you can try to make a soy sauce or something。

Recipe Recommendations

lean beef 500 grams
carrots 1 piece
coriander 1 handful
garlic 5-merous
shallots 2 trees
corn starch 2 tsp
vinegar appropriate amount
soy sauce appropriate amount
white sugar 1 teaspoon
Sesame oil or chili oil appropriate amount

hot and sour
mix
ten minutes
ordinary

Steps for Smoky, greasy beef

Beef is removed from the freezer room and carrots are peeled, spices and onions are cleaned。

Beef cut thins; know-how 1: Frozen blocks a few hours in advance, room temperature spreads for a while, slices cut when frozen; and know-how 2: cut with a cold meat knife, with a blade in the form of a sawned tooth, even the fresh frozen meat can cut very thin。

Two small spoons of corn starch were released from the thaw。

The grip is even, and it makes the beef taste softer by sulfur。

A pot of water is boiled, and when the water is released, the meat is taken in several batches into boiling water; it is too cold for it to boil and boil for a long time, and several times it matures quickly, as is the case with meat; and when all the meat is burned, it cools。

Carrot cut the silk, fragrance cut the inches, onions cut the tail, garlic cut。

Carrots, half a cuisine, half a little onion, all garlic at the end of a bowl, with a proper amount of graft, vinegar, sugar, salt, as appropriate, and a slightly softer carrot。

Add beef slices, leftover spices, onions, a little perfume or chili oil to be fully smoothed。

Cream beef, fresh and fresh