Generally, political topics are not discussed. But this is too damn funny. Japan will help Central Asia in the field of artificial intelligence. Is it like Neymar teaching Ding Junhui to play basketball? Is that right?

OKX Pay and the app's access key Disastrous interactive experience

The market is completely bearish, and compared to Crypto, everyone seems more interested in how to braise beef. Here’s a tutorial with zero basics and zero failure rate. 1/ Ingredients There are only two main ingredients. You must choose beef shank; the money muscle is even better. In the south, you can usually find freshly slaughtered domestic yellow cattle at markets or butcher shops. If you want to save trouble, just go to Hema and look for the Australian grain-fed beef that is transported frozen, costing about 80-90/kg. Other supermarkets like Sam's Club may seem fresh, but they were frozen during transport and only thawed before selling, which affects the taste significantly. Next is the braising spice pack. If you’re pursuing flavor, go for the old braise, but if you want convenience, just grab the 【匠酱好 淳香川式卤料包】. The benefit of this version is that the spice and sauce are combined; if you want the regular five-spice flavor, just pour it in, and you don’t need to add anything else. If you want it spicier, add more Sichuan pepper and dried chili; if you like it salty, just sprinkle some salt. Or after braising, mix in minced garlic, cilantro, chili oil, sesame oil, salt, broth, MSG, light soy sauce, and vinegar, and it will make the neighbor's kids drool. 2/ Next is the braising, which is even simpler. 1) Blanching. Cooking tutorials online will tell you to use scallions, ginger, and cooking wine to remove the fishy smell, and to skim off the foam and all that nonsense. But in reality, if your ingredients are good enough, all of that is unnecessary. If you buy freshly slaughtered domestic yellow cattle or the fully frozen Australian beef from Hema, put the beef in cold water (a large pot with plenty of water), add a splash of cooking wine as you like, and keep it on high heat. If there’s not enough water, just flip the beef halfway through. As for the time, it’s not important if the ingredients are good; 5 to 10 minutes is enough. Skimming the foam is the same; if you buy the two types of beef I mentioned, there’s basically no foam. Before taking it out, turn the heat to maximum and scoop it out while the water is boiling, washing one less spoon. 2) Braising This step is even simpler. Find a stew pot and pour in the ratio of 1 pound of beef to 2 bottles of mineral water. If your pot is wide, add a bit more. Follow the instructions for the spice pack ratio. Bring it to a boil on high heat, first add the spice pack, then bring it back to a boil and add the blanched beef. Cover the pot and after five minutes, turn the heat to low. Stew for an hour and a half. If you’re not familiar with the heat level, check it every twenty to thirty minutes. If you feel that the water is not covering the beef, it means the heat is too high. If you notice no bubbling, it means the heat is too low. It’s best to use a stew pot because the water needs to cover the beef the whole time; otherwise, a rice cooker works, and a pressure cooker is also fine (just cover it with a regular pot lid; a frying pan is too easy to dry out the water). 3/ Soaking There are three steps in total: 1) Soak: After stewing, turn off the heat and soak for 1 hour to let the flavors meld. If you like it stronger, soak it longer. 2) Strain: Place the soaked beef on a strainer, with a bowl underneath to catch the excess juice. This is to avoid the texture becoming too soft and to aid in preservation. The juice inside is still fine, so don’t worry. If you love the soft braised beef you buy outside, you can skip this step. 3) Freeze: Seal it and refrigerate for over 4 hours to set. Finally, when you eat it, just take it out and slice it horizontally.