Italian Balsamico (wine vinegar) with Japanese-style teriyaki sauce. . . How can the taste not be praised? ! ! !
Beef ribs cut into 3 cm wide blocks
Cold water into the pot, boil the water
Onion and minced garlic, a little oily scent, stir-fry the beef
No water in the clear water, add 1 tablespoon soy sauce, 2 tablespoons tomato sauce, 5 tablespoons teriyaki sauce, 3 tablespoons Balsamico red wine vinegar, half a tablespoon cinnamon powder, half a tablespoon salt, 2 tablespoons sugar, 5 tablespoons brandy
Boil the fire and cover the lid for 2 and a half hours. Then the fire collects the juice
When the soup is about to be dried, pour a small spoonful of red wine vinegar, sprinkle with a little black pepper, stir well
1. The Australian beef ribs are selected, the fat content is high, the cut fat is even and thin, and the meat is tender and tender! 2. When collecting fire from the fire, remember not to turn the beef, you must gently slide the body to drain the juice! Otherwise the beef is fragile! 3. Be sure to add a little red wine vinegar before the pot, aiming to enhance the fragrance!