Cow pit radish
By VicentaLakin
The calf pit is part of the calf, so it includes the calf pit. The most important difference between the two is that the pit is softer and more rigid than the common cow, as is the difference between the flesh near the pig's ribs and the common thin meat. Cow pits are removed from the ribs of the cattle, so the purchase is a piece of meat cut off, a little longer than the finger, probably with two fingers, which is particularly simple and time-consuming。
Recipe Recommendations
- Niukengrou 500G
- white radish appropriate amount
- Jiang 6 tablets
- octagonal 1 capsule
- soybean paste 1 tablespoon
- Zhuhou sauce 1 tablespoon
- peanut butter half a spoonful
- rock sugar
- cooking wine appropriate amount
- salty fragrance
- braised
- an hour
- ordinary
Steps for Cow pit radish
1
This is the way it is bought, every piece is thin, there is no flesh, there is no knife, the size of the boil is reduced, it is just the size of the mouth, and both of them eat one。
2
And the fire boiled, and the flesh was taken out, and the foam washed away。
3
Water refilled in the boiler. No cow pits. Add ginger and eight horns。
4
Add a big spoonful of cuddle sauce, a big spoonful of soy sauce, a piece of ice cream。
5
And half a spoon of peanut butter。
6
And a proper amount of wine. The mix is even, the fire is boiled for 10 minutes and the small fire is boiled for 20 minutes。
7
Taste, if it's not good enough, I add, if it's too light and too old. Add a cut white carrot, boil it for 15-20 minutes in the middle of the fire, and make it soft, so you can control the time according to the size of the carrot。
8
After the cuisine。Cow pit radish Make Tips
Make some more meat. It's good for the next day's beef noodles。