With makings
Bovine cutlet | Right amount |
Two | |
Half | |
Screw any of several hot spice plants | Two |
A few adornment | |
Chinese cabbage or green vegetables | Right amount |
One spoon | |
Two spoon | |
Half spoon | |
Right amount | |
Right amount |
The second kills the beef in the inn that play a side to fry a knife to cut the way of the face
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Green pepper, onion, tomato has been cut reserve
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Beef section uses starch, black pepper, vegetable oil mixes divide evenly souse
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After water leaves, fall
, the knife that what I buy here is golden sanded river cuts an area (save trouble, hey hey) , the face is boiled ripe good (how be judged, with the chopstick clip breaks a surface, return among somewhat Bai Xin can) , fish out will put reserve at the same time -
Additionally hot pot has oil, next onion stir-fry before stewing are sweet
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Issue beef, fiddle with a few times a little, fill onion and beef come out, lest fry too long beef will be old
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The tomato below small fire fries a red oil
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Tomato can fry the pan below Chinese cabbage and green pepper an oil so that break a bit a little unripe
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Again just onion and beef leave boiler again
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Enter the noodle that just boils then, put soy, often smoke break up fry, I am to use abrade implement ground dot black pepper, very sweet, you also can try, do not put possible also, the bad news below finally is oily, break up it be fried a few times is OK to be fried a few times give boiler remember whole journey using conflagration, medium baking temperature is enough.
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Thump of thump thump thump gives the picture after boiler
Although I am written so that have the Suo that nod , but very simple, like cooked wheaten food you can try to be done, true quick worker, and feed material to abound, dish has fleshy nutrition balanced