Old Peking Bee

In the New Year's round table, you can make the front board for the opening table, for example, in the form of halogens. As the new year approaches, it is specifically dedicated to giving you an old Beijing-style halogen “sauce beef” as a reward for your love for me for a year. Most of the traditional halogen products in Beijing are pure, and in this business, several old-name sauces make the best cow and goat, and the tastes after the entrance are thick, especially the strange smell and the smell of fragrance that eats no cow and goat. What makes the halogen is the softness of the halogen after the product is finished, but the shape remains intact, and the sauce is so rich and sour and sour, which is good sauce. In the past, the old characters of the halo production in the city of Kyoto, which had been the best for months, were also favoured at night by the late Judas, often sent to the palace to taste the well-made oxen and goats, and became the Queen's preserve. In order to ensure the quality of their products and to facilitate their speedy delivery to the palace, the Ministry of the Interior authorized the opening of the Ma's old shop on the street, which is now near the flag pole of Tiananmen Square. It was the only shop in the city that was near the Forbidden City, and the Ministry of Internal Affairs of the Miyagi gave the family a pocket plate, which was similar to a special pass issued by departments such as the State Council. Most of the customers who went to the shop to buy beef with sauce or lamb were highly regarded. It was only fair to know that the Qin fast was famous in the city. Unlike the rest of the sauce, it's made of soy sauce, which is made of soy sauce. It's made of soy sauce. The colour of the soy beef is also dim, and it still smells like meat inside. Beef sauce, though light, tastes delicious, which requires a lot of skill and fire. It requires a dozen fragrances and Chinese herbs, which are grinded to powder with stone. The sauce should not go directly into the pot, but rather use the sauce after several hours of sedimentation, and the sensory halogen in the sauce is clear and incomprehensible, smelling like a light sauce, in which the fumes and particles of the sauce are the best halogen. One third of the soup, one third of the soup and one third of the water. The spices are also constantly adjusted in terms of the amount and proportion of the ingredients, such as the old tonics in the pots, which are set with the amount of fresh water, and must always taste the same. Making beef sauce in the home allows for an appropriate amount of spices, i.e. each time a part of the soup is used and a proper amount of salt and ice sugar is added, and for the third time in the halogenation, the spices are too thick and the taste of the sauce is covered up and the taste of the meat is compromised. The other trick is that if beef is made with soy beef, it cannot be cooked with meat or with boiling water, let alone frozen meat, it must be made with fresh meat, which can be made with fresh meat, which can be placed directly into the boiled halogenated soup, but raw meat must be immersed with fresh water for hours and then re-used with blood, which is usually four to five hours in the fresh water, so that the smell of meat can be preserved and the beef can be mastered for these points in order to make a good tunnel. The specific methods of making the veal beef are as follows: