Cool halogen beef

1

The main food mix。

2

One of the calves, removes the extra bands, bubbles the water for a while, changes the water when it turns red, until it clears。

3

Put clean cow snails into the electric table and add to the water without food. Add ginger, garlic, dry peppers, eight horns, peppers, fragrance leaves, ferns, grassfruit and ice sugar。

4

Add salt。

5

Join the raw smoke。

6

Join the old smoke。

7

Add Korean chili sauce。

8

Add bean petal sauce. Select the time to cook。

9

In time, get the beef out of the cold. The halogen soup is dried and filtered, and some of the boxes are frozen and stored with old halogen soup. The rest is for the cooling or cooking。

10

The halogenated beef is cut in thin slices, which, depending on their tastes, are added to the fragrance, so on, and the appropriate amount of halogen juice, so on, so on, so on, and so on, so on and so forth。

1. The calf squirts water first, and when the water becomes red, it changes until the water is clear. No water, the halogenated meat tastes better. 2. What halogens have in their own homes is not necessarily all. The basic thing is that there's an orchid peppers. Or buy a bag at the supermarket. I like to put some sauce when it's halogen, so it tastes better. I'm usually an onion partner with a combination of bean petals plus Korean chili sauce. When the beef is halogenated, it's to be dried up first, it's hot and it's always bubbling, and it's too ripe to chew. If you want something stronger, you'll get cold and go back. The halogen soup can filter a portion of the refrigerator for cold storage as the next old halogen soup. There's plenty of halogen for cooking. Five, veal veal veal can be seasoned according to its preferences. It's better if there's pepper oil。