Today’s “white roasted fat cattle” is roasted with the “original quality”, that is, it is the main material to maintain the original flavor. Only ginger slices, green onions and cooking wine are added to the boiling water (in order to remove the fishy smell of fat cattle), so as to make the fat cattle cool, tender and smooth without changing the original flavor of food materials.
250g fat cattle
1 red pepper
Step 1Boil water in a wok, add ginger slices, scallions and an appropriate amount of cooking wine in the water; After boiling, add beef slices
Step 2Spread it quickly with chopsticks and pick up the fat cow after the water boils; Prepare the plate and spread the shredded lettuce at the bottom
Step 3Pick up the roasted fat cow and put it on the shredded lettuce; Sprinkle some red pepper on the surface
Step 4Put an appropriate amount of Meiji fresh soy sauce, vinegar and salt in the bowl with sesame paste, and then add some sesame oil; Stir to make it mixed evenly