Cleaning the soup
By VicentaLakin
The cold air is the best for a bowl of fresh oxen, whether with rice, rice flour, noodles or so, and the whole bowl warms up in the cold。
Recipe Recommendations
- beef brisket 2500g
- radish at will
- garlic one
- onion half a
- Jiang a
- cinnamon a
- geranyl 3 tablets
- aniseed of 4
- vanilla-seed half a teaspoon
- pepper 8 capsules
- tangerine peel half a
- grass fruit one
- licorice 5 pieces
- rock sugar 50g
- fish sauce 50ML
- salt 2 teaspoons
- rice wine half a bowl
- salty and fresh
- simmer
- several hours
- ordinary
Steps for Cleaning the soup
1
Put the bulls in cold water before bedtime。
2
After one night, the blood and the alien smell of the flesh were spilled out。
3
Wash the meat clean and change the water five times until the water is saved。
4
Scratch the radish and clean the tail。
5
Prepare the spices you need。
6
Half a bowl of rice wine。
7
Fish dew 50 ml and two tea spoons。
8
Cut the ginger slices and half an onion。
9
Clean the garlic out of the rotting and rotting garlic。
10
The oxen, half the ginger chips and half the onion, the rice and the cold water are boiled for 10 minutes。
11
The water is then taken and the cow is washed up。
12
Put the carrot in the pot and boil it for five minutes。
13
Hot pot in ginger and garlic。
14
Half a bowl of rice wine poured after the boiler。
15
Add cool water and all the spices to the pot, and ice cream will boil together。
16
When the water turns on, boil the cow for two and a half hours。
17
Two and a half hours later, the spice pack and the garlic petals were pulled out of the fire for 30 minutes。
18
In 30 minutes, we'll add fish truffles and salt。
19
Put the entire radish in the cuisine and fire for 45 minutes。
20
Pull out the calf and the radish and cut them off。
21
Add cuisine when eating (onions and celery as they please)。Cleaning the soup Make Tips
Because it's important that cold weather outside the country keep the house warm enough not to spoil it, that the hottest place is soaked in the fridge for the night, and that freshen up the custard, so that the raisins are washed as many times as possible before and after and after, and the raisins don't have to be worn out of their roots, so that they don't take any more than three floors of their clothes, so that when the meat comes out, the radish will have to cut off its bitter taste, and if only the radish will be cut in half, the small ones will be boiled。