Ingredients: cowboy bone steak, garlic paste, crushed black pepper.

Seasoning: vegetable or olive oil, salt, canned teriyaki sauce.

How to do it: Wash and drain the cowboy bone steak, mix it with garlic paste, black pepper and salt. Heat a wok and add oil,

Fry the steak until both sides are golden brown and cooked through, then add a little of the teriyaki sauce to the plate (just until cooked through, traditionally in restaurants it would be about 50 or 70 percent cooked).

Pan-fried cowboy bone raw materials: cowboy bone, red and yellow colored pepper. Seasonings: butter, garlic, oyster sauce, black pepper, salt, red wine, sugar.

Practice:

1, the cowboy bone cut into three sections;

2, with black pepper, red wine, salt marinade to taste;

3, red and yellow colored pepper strips, garlic patted into a minced;

4, the pot of butter, melted;

5, out of the flavor of the garlic, put the colored pepper strips fried;

6, take out the color pepper barcode on the bottom of the plate;

Cooking soup time takes 2-3 hours or so, such as hard meat, inserted laboriously, pulled out after the fork hole of the blood, but also need to cook, to be cooked meat all over, you need to use the Luo or a fine cloth filtered again to remove impurities, you can serve

1, cattle bones are generally larger and harder to buy in the market when you buy the merchants to chopped into small pieces, go home and wash it clean, fly water for five minutes! (Add a few slices of ginger in the water to get rid of the foul flavor).

2, tomatoes, onions, potatoes cut.

3, all the ingredients into the soup pot, a few drops of vinegar (so that the bones within the calcium more easily dissolved into the soup).

1, add water in the pot and boil, put beef ribs and cook for 3-4 minutes, fish out and wash;

2, start a pot with water, put beef ribs, add star anise, ginger, orange peel;

3, boil on high heat, turn to medium heat for 45 minutes, put red dates, rice wine;

4, cook on low heat for 1 hour until the meat is crispy;

5, take a casserole dish. Arrange the vermicelli, rice cake, red dates and beef ribs;

6. Add beef broth and a little salt, sprinkle with chopped green onion and cook for a few minutes.

1, cattle big bone should be chopped into small pieces, revealing the bone marrow, in order to let the essence of all into the soup.

2, cattle bones are hard, home kitchen knife is difficult to chop open, it is best to ask the merchant to do it for you when you buy.

3, because beef, beef bones blood stains more, directly into the soup pot to boil open to beat the foam is not easy to thoroughly, and ultimately make the soup taste fishy. So be sure to fly water in advance, clean, in order to ensure that the final into the soup flavor mellow.

4, if you want to let the cattle big bone cook milky white soup, time will be longer than pork bone soup, at least need more than three hours.

5, a few drops of vinegar in the bone broth, you can make the bones within the calcium more easily dissolved into the soup, this method is equally effective for other soups.

6, if you want to save time, you can put into the electric casserole timed slow stew, if you put into the ordinary pressure cooker, the pressure out of the bone broth is not milky, clearer.

7, the market to buy cattle bones or sheep bones, although shaved cleaner, but the soup will not have much impact, if you add a little beef, the flavor will be more fresh.

8, boiled out of the beef bone soup oil is larger, drink before using a spoon to fish out the grease and foam floating on the top, seasoned with a little salt can be.