The wine pot
By VicentaLakin
The wine-fired pan is modified with the traditional Western wine and cowtails, and the taste of wine is used as a base, in harmony with the smell of beef and bone marrow. Slow-burned cooking, alcohol wavering, and the rest of it was thick and thick fruit and wine, with roller, rose petals and roses... ..bringing beauty and eating romance in the fragrance of wine。
Recipe Recommendations
- oxtail 500 grams
- sweet corn appropriate amount
- celery appropriate amount
- tomato one
- onion 1/2
- dried rose appropriate amount
- rosemary appropriate amount
- sweet basil appropriate amount
- fat beef appropriate amount
- Tricholoma appropriate amount
- fresh shrimp appropriate amount
- red wine 300 ml
- hot water 100 ml
- salt appropriate amount
- black pepper appropriate amount
- ketchup appropriate amount
- olive oil appropriate amount
Steps for The wine pot
1
Tomatoes, onion wash, rinse, rinse, cel。
2
Cowtails are washed into boiling pots and blood is burned and washed repeatedly with fresh water。
3
The boiler is hotted with the right amount of oil and the bottom of the cow's tail。
4
Fries to the tails of the cow and picks it up。
5
Bottom oil, onions, ketchup, ketchup。
6
Add celery, boiling water 200 ml and wine 200 ml without tails。
7
Turn to the soup pan and add cowtails, rosemary and sweet roller, and cook 1.5-2 hours with little fire。
8
Add a proper amount of salt, black pepper to the sauce。
9
Leach the vegetable slag from the cowtail soup and leave the soup in the pot with dry roses。
10
It's for fat cattle, shrimp, and mouth and mouth。