Ingredients

Ingredients

Amount

2 pieces of veal steak (about 70g/piece)

Sea salt A little

A little black pepper

A little oil

About 20ml of red wine

Collapse and edit this section

1 . It is better to use freshly ground sea salt and black pepper for a richer aroma.

2. Sprinkle sea salt and black pepper on both sides of the veal steak, and drizzle with a little oil. Oil can lock the juices in the meat and keep the meat fresh and tender. Salt it for 10 minutes.

3. Heat the pot over high heat and pour a little oil. You don’t need much oil here since there is already oil in the salting.

4. Heat the oil in the pan, add the veal steak, and cook over medium-high heat for 30 seconds to 1 minute; then turn over.

5. After 30 seconds, add an appropriate amount of red wine (I added white rum because I ran out of it). Drain, turn off the heat, and serve.

6. In terms of time, everyone can control it according to their own preferences. I cooked it more cooked this time, roughly 1 minute on the front and back.