2, steak degreasing device, no steel needle, poke holes in the steak with toothpicks, taste better. Put the salt, black pepper, olive oil and pickled cattle into the basin.
3. Put the steak and lemon in a tight bag. Choose red wine, rum, vodka and even your favorite white wine. It is better to discharge the cows well, squeeze air out of the dense bags and keep them fresh in the refrigerator for an hour.
4, sweet pepper, Pleurotus eryngii cut into sections for use, broccoli hot water with salt, butter for use.
5, the oven is half charcoal, and the air comes out. Bake with an open flame for about 5 minutes, both sides. The heat will slightly cook the surface layer and lock the wine sauce inside. It is of great use to put the remaining wine sauce in a dense bag.
6. Move the steak to the carbon-free part below, sprinkle sweet pepper on the oven net, put the cow on the table and put the Pleurotus eryngii on it.
7. When the fire is too big, spread tin foil, cover the oven, and pour the remaining wine sauce every 10 minute. While keeping the steak moist, smoke it with the heat of dark fire. Remember to pour red wine on the red wine steak and rum on the rum steak, otherwise it will smell strange.
8, plate, spread on the stove to isolate the hot air, pick a few sweet peppers and Pleurotus eryngii, sell well as side dishes, and it is also delicious. Broccoli can be embellished.