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原料
蒲公英干: 85g, 牛肉(依個人喜歡加減): 400g, 配料: , 大料(壓牛肉用): 2-3朵, 醬油(壓牛肉用): 100ml(依個人口味加減), 醬油: 酌情, 水: 酌情
步驟
1取85g蒲公英干
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2加水沒過蒲公英
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3泡至如圖即可。清水洗凈,大概3-5次。瀝水備用
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4用高壓鍋壓牛肉,水沒過牛肉即可,加入八角。牛肉選擇自己喜歡的部分,我帶了些油,感覺這樣更香。湯不要扔掉,一會兒用
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5牛肉切粒
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6將蒲公英打散放入鍋中,加入剛才的牛肉湯。大概沒過蒲公英即可
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7加牛肉
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8加醬油,大方加,我大概加了100-150ml。口味淡的適當減少
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9大火煮至湯汁明顯少了為止,改中火繼續煮(比步驟費時,但是很關鍵)
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10收汁,基本不留汁水,一點點可以
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