All material are abluent and stand-by, the ability that sirlon wants to buy the sort of fat thin alternate with is delicious. Friend of a lot of hutch points out this is not sirlon is platoon of bovine costal region, sirlon points to the loose muscle that approachs point of bovine costal region namely, be a kind of a general designation originally, on bovine body a lot of place can call sirlon. Do not recommend the sirlon that uses an entrance, because time is too long not fresh, the flesh is very inattentive old, the mouthfeel that such doing is special bavin hard. If buy,be bovine tendon additionally child do not blame prescription, you can do my another name to be with it " beef of cold and dressed with sause " cookbook. Buy a Niu Wuhua again additionally next or sirlon does this

Cut 3 × 3 or 4 × the diamonds of 4

Put float 30 minutes in cold water, this one pace is to go fishy and hematic water.

It is good to take the advantage of the time that bleachs beef to wash spice wash spice had cut break broken

Saw, hematic water floats came out, next we drop these hematic water to be rinsed twice repeatedly again, drop dry moisture is stand-by

Take a big arenaceous pot to install half boiler cold water, the half cooking wine that puts the dosage in cookbook (150ml) with half Jiang Pian, need not firing.

After putting in beef, we open conflagration to boil, why should use cold water scald, meet with hot water because of beef instantaneous crimple, hematic foam forces did not come out, boiled water has ironed mouthfeel bad also.

When taking the advantage of the beef that boil, fry rock candy into candy oil. Heat is not burned to put in crystal sugar directly after oil pouring in boiler, take a ladle small fire perhaps leaves to be fried slowly after boiler shovel knocks small. Do not open conflagration, scorch very easily otherwise, it is OK to wait for rock candy to become a liquid. New handgrip rock candy melted to go, do for the first time need not pursue the caramel look in the picture, scorch very easily, in that way finished product can have acrid. This kind of color in my picture needs veteran ability to had held commonly, because already this color scorch be in flashy ah ~

We return beef, after foam float rises, blood is cast aside with spoon little

Cast aside boil also won't have what blood foam till, scoop accuse to do moisture, water does not fall, staying a little while to use. Inside what, the water that scald crosses beef won't of raw meat or fish, you are at ease stew then. Because we are not before scald,floated to still be washed with cold water, hematic water floats basically. Drop water very regrettablly, because very sweet, do not believe you to hear.

Pour beef into the rock candy oil that a moment ago had fried, conflagration turns to fry 3 minutes or so after going in entirely

Except unripe smoke and all spice beyond soy of braise in soy sauce put in to fry 2 minutes, next again unripe smoke and soy also goes in. Here! Ask children's footwear people young scrutiny, do not put salt additionally, with respect to these condiment enough, thick broad-bean sauce is added unripe take the saline taste that often takes enough, believe me! (sturdy face) I am written need not put salt above nobody looks, ask I do not put salt, the heart is very tired
Friend of a lot of hutch asks me red oil to thick broad-bean sauce is what brand, that jar that uses before me did not see a sign gone and refuse... but a lot of people recommend beautiful city, you can try. This dish the concern of red oily thick broad-bean sauce of what brand is not quite big, it is salty spend some discrepancy, you are afraid that salty word can put a drop less first, taste gustation to again take into consideration the circumstances is added. Additional, I look many hutch friend say family does not have hot, cannot put red oily thick broad-bean sauce, can deny replace with soya bean sauce. OK of course! It is the quantity may have discrepancy, do a proposal to put a drop less first for the first time.

Edge boiler edge divides the cooking wine that remain second go in fry, after about the same dry be clear from the dip in arenaceous boiler bit soup comes out conflagration boils 5 minutes, remember must frying cooking wine worked again dip soup is boiled, may have tart flavor otherwise

Then move arrives in that a moment ago arenaceous boiler, small fire of the cap on the lid stews two hours slow (if use pressure cooker, 40 minutes or so enough)

Time arrives taste quite soft sodden, stew half hours again not quite or a hour OK, feel OK to involve fire. Next, several hutch friend asks me why he stews half hours of Or one hour to be chewed very forcedly still do not move, then you are stewed again a bit longer ah hello! Why doesn't him introspection of introspection of many bits of time rot to it

Is the appearance of finished product super and inviting?