Smoky beef
By VicentaLakin
Cow key meat, i.e. muscles on the back and back legs of a cow, covered with a meat membrane, tweezing, hardness, texture rules, cut-off with beautiful bouquets, best suited to the halogen. The halogenated meat is so soft and chewy, and the sauce is fully integrated into the meat. It's beautiful. It's good to have a drink or a party。
Recipe Recommendations
- beef tendon a
- onion appropriate amount
- geranyl appropriate amount
- pepper appropriate amount
- grass fruit appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- Jiang appropriate amount
- fennel appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- salty and fresh
- cook
- an hour
- simple
Steps for Smoky beef
1
Cows are washed, immersed for one hour with fresh water and replaced with water。
2
Prepare the spices。
3
The pot is filled with beef, sufficient water is poured and boiled for about five minutes, until the blood is released。
4
Pick up the beef and wash the foam from the surface with water。
5
Put all the spices, onions, ginger, sauce, sugar, beef in the high-pressure pan and pour it into the water. Put cold beef in the halogen soup in the pot for 30 minutes。
6
Just get the beef out of the cool slice plate。
7
It's a great drink。Smoky beef Make Tips
◎Filter the brine and refrigerate it for use in braising other foods next time.◎When the beef is returned to the pot and braised over low heat, its color and texture are even better than the first time it was cooked.