Carrot oxen
By VicentaLakin
The calf is the abdomen of the cow and loose muscles with bands, meat and oil near the cow's ribs, divided into six types, namely pits, turpentine and bottoms. Carrots burn cattle, carrots are soft and sweet. The beef is soft, the cow is strong, the mouth is soft and the mouth is strong。
Recipe Recommendations
- beef brisket a pound and a half
- carrots of 5
- green onions a
- shallots of 2
- garlic of 3
- ginger a
- oil a little
- salt Half a teaspoon
- chicken essence 2 tsp
- cooking wine appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Carrot oxen
1
Prepare the food
2
Carrot washes, onions, onions pick yellow leaves, skin washes, garlic washes。
3
A boiler of water, a cow's calf in a pot, a bottle of wine, a little onions。
4
Swinging away with a spoon, spilling a cow's tart。
5
Cows are cold and sliced to spare。
6
Carrot cut-off plate spare. Onion slices, onions cut flowers, ginger and garlic slices, each with a small plate。
7
High-pressure pots with water, down to the calf, without the water. Filled wine, six minutes after the gas。
8
Cows pressurize, open the hood, add carrots, and press for a minute。
9
In order to cool quickly, use cold water to flush the pressure pan。
10
Carrot oxen in the bowl。
11
Coiled oil, ginger and garlic。
12
Carrot bulls pour into the pot, salt them, cover them, and burn them in the fire。
13
The onions go down into the pot, and the chickens go in, and the soup is thick。
14
Out of the pans, onions。Carrot oxen Make Tips
In order to reduce the time spent burning, beef and cattle are grown up quickly. Six minutes with a high pressure pan and a carrot。