Cowboy bone is widely used in Cantonese cuisine. Its compatibility is very strong and its taste is good. Carrots are rich in vitamin A, have a certain amount of fat-soluble, and co-cooked with cowboy bones can be described as nutritionally appropriate.
Materials: 150 grams of denim bone, 300 grams of carrot, 30 grams of onion, 15 grams of garlic, salt, raw, pepper, Oyster Sauce , black pepper, peanut oil, and the appropriate amount.
Practice: Wash the cowboy bones in small pieces, marinate with salt, soy sauce, pepper, and fry until cooked in a pan; Open the pan under the oil, saute the onion grains, and stir fry the carrot for a while. Add the appropriate amount of water and oyster sauce, season with salt, and pour the radish until it is clear. Then open the pan, fragrant shoot garlic, black pepper pieces, put the cowboy bone stir fry a moment, put the boiled radish, under a little water, fast juice, seasoning on the dish Serve.
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