Do not add the way of the tender willow of salt that fry an ox, how to do delicious
Recently open is new round decrease fat thin body, preparation buys ～ of new unlined upper garment after form of successful end of the year model!

With makings 

Beef 130 grams
Pointed any of several hot spice plants 100g
Winter bamboo shoots 120 grams
Onion 30g
Garlic 3 valve
Often smoke 1 spoon
Unripe smoke 1 spoon
Black pepper 1 spoon
Cooking wine 1 spoon
Amylaceous 2 spoon

Do not add the way of the tender willow of salt that fry an ox 

  1. Preparation feeds capable person: Beef is cut, use cooking wine, starch and a few next black peppery size piles up flavour; Pointed any of several hot spice plants and winter bamboo shoots change a knife to become, onion and garlic also had been cut reserve

    The practice measure of the tender willow frying an ox that does not add salt 1

  2. The onion below hot pot cool oil and garlic are fried sweet

    The practice measure of the tender willow frying an ox that does not add salt 2

  3. Issue the Niu Liu that catchs divide evenly to break up next fry, add one spoon to often smoke chromatically, add one spoon to be born again transfer flavour

    The practice measure of the tender willow frying an ox that does not add salt 3

  4. Break up fry even

    The practice measure of the tender willow frying an ox that does not add salt 4

  5. Join winter bamboo shoots continue to break up with silk of pointed any of several hot spice plants fry

    The practice measure of the tender willow frying an ox that does not add salt 5

  6. The point is increased again before giving boiler black peppery flavor can

    The practice measure of the tender willow frying an ox that does not add salt 6

  7. Go up desk ～ !

    The practice measure of the tender willow frying an ox that does not add salt 7

Small stick person

The Niu Liu of 130g can assure the protein of two individual feed to absorb gross, add a dish to eat again enough a jin of vegetable, decrease fat to be in charge of again full.
2020-05-23
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