Red calf

By VicentaLakin

Red calf
There's a feeling you can't tell when you're in a red wine, it's thicker than a white wine, and there's a taste in a red wine that isn't particularly thick, but it's a lot of taste, and it's gonna make you feel different

Recipe Recommendations

  • beef brisket appropriate amount
  • red wine appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • octagonal appropriate amount
  • cinnamon appropriate amount
  • pepper appropriate amount
  • Angelica dahurica appropriate amount
  • grass fruit appropriate amount
  • Hawthorn appropriate amount
  • rock sugar appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • oyster sauce appropriate amount
  • soy sauce appropriate amount
  • chicken essence appropriate amount

Steps for Red calf

  • Make Red calf step 0
    1
    Prepare the raw materials
  • Make Red calf step 1
    2
    Beef cut
  • Make Red calf step 2
    3
    The water washes off the foam
  • Make Red calf step 3
    4
    It's a pot full of onions
  • Make Red calf step 4
    5
    Into the beef curd
  • Make Red calf step 5
    6
    add about 150 millimeters of wine and enough water
  • Make Red calf step 6
    7
    Add spice
  • Make Red calf step 7
    8
    Add raw, pelican, pelican and pelican at 2:1
  • Make Red calf step 8
    9
    add an appropriate amount of ice cream, about two pounds of beef, about 20-30g1
  • Make Red calf step 9
    10
    The little firecracker burned the pot for a half hour or two with salt

    • Red calf Make Tips

    Tips: 1. The beef has quite a few impurities, so bring it to a boil and skim off the scum. 2. Add enough water; since it is not cooked in a pressure cooker, it is harder to cook through. I simmered it on low heat for nearly 2 hours and it turned out quite tender. 3. Adding hawthorn can make the beef tender and also helps balance the flavor, but I forgot to photograph the hawthorn.

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