Pig's foot rice brisket rice beef casserole these are more popular fast food cuisine, eat a lot of people, in many places can be sold practice is not difficult, Hainan New Oriental can learn.

First of all, beef, beef louboutin pas cher, beef throat with salt, ginger and wine marinade on the beef, but also add oil and starch, marinate more than half a clock. Sliced and cut strips as you choose. Tripe and beef cramp is too tough, lazy chewing can also be ignored not to do, or use a pressure cooker with wine and onion knots pressed before cutting.

2. hot oil dry pan, first fried beef half-cooked sheng out.

3. red pepper slices, celery cut into sections also over the frying pan, put a little salt, stir-fried sheng out.

4. reboot the pan, burst ginger and old garlic, and then stir fry tomatoes on low heat. Stir fry the tripe and tendon (if any) first.

5. Stir-fry to 8 maturity into the beef loup and beef throat, into the oyster sauce (the key to delicious!) When the loup and beef throat is 8 mature into the red pepper celery, beef.

Pig's feet rice:

1. pig's feet washed, put into boiling water blanch for about 10 minutes, and then out of the rinse water to be cool, remove the hair after washing, draining, and then put into 160 ℃ frying pan to the top of the color and then fish out, drain the oil and standby.

2. Add garlic, ginger and green onion into the frying pan, then remove and set aside.

3. Take a casserole, first loaded with the ingredients of Method 2 and star anise, then row into the pig's feet of Method 1, and finally add all the seasonings and water, and cook over high heat until boiling, then turn to low heat to cover the pot, and continue to marinate for about 1 hour and 20 minutes.