Wet roast beef
By VicentaLakin
Recipe Recommendations
- Chinese kale appropriate amount
- Chaoshan kway teow appropriate amount
- beef appropriate amount
- peanut oil appropriate amount
- corn starch appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- sand tea sauce appropriate amount
- salt appropriate amount
- lard appropriate amount
Steps for Wet roast beef
1
Beef wash clean slices。
2
Add corn starch。
3
Then join the raw, the old, the sand and tea。
4
A proper amount of peanut oil locks the water。
5
The chorus adds the appropriate amount of old mix to the colour。
6
Mustard blues are washed clean and the infarction and leaves are cut apart。
7
Add pig oil and peanut oil to the pot。
8
Put in the mustard bluehead for about a minute。
9
The leaves are evenly covered。
10
A little salty。
11
Put it in the beef chop。
12
It's a good way to go。
13
It'll be fine until the beef is colored。
14
There's a little bottom oil in the pot, and it's in the bar。
15
It's a good piece of cake。
16
Get the mustard blue beef, get the juice。
17
The finished product。
18
The finished product。
19
The finished product。