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原料
牛腩: 3斤, 蘿蔔: 2斤, 香葉: 6片, 八角: 6個, 胡椒: 一把, 草果: 2個, 生薑: 3大塊, 柱候醬: 30ml, 酒: 15ml, 鹽: 適量
步驟
1牛腩放進鍋里,加入沒過牛腩的水,大火煮開,撈起
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2準備好香料
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3牛腩清洗乾淨,切大塊
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4生薑削皮後整塊拍扁,蘿蔔切大的滾刀塊
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5熱油鍋,爆香姜塊
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6把牛腩倒進鍋里,爆炒1分鐘
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7加入酒,翻炒均勻
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8加入柱候醬
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9繼續大火爆透牛腩
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10加入沒過牛腩的水
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11把香料裝進湯袋裡
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12把牛腩、水一起放進燜燒鍋的內膽里,放進香料包,大火煮開後再煮15分鐘,把內膽放回燜燒鍋里,蓋嚴鍋蓋,放上3個小時
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13把內膽取出,加入蘿蔔
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14大火煮開,轉中小火煮30分鐘
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15加入蔥段,轉大火煮15分鐘,放鹽調味
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16蘸著老乾媽辣椒醬來吃特別好吃
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小技巧
1:牛腩先飛水後再切,這是賣牛腩的檔主教的; 2:蘿蔔比較容易熟,應該等牛腩煮得差不多了再放蘿蔔; 3:煮牛腩一定要放點胡椒、八角、香葉等香料才好吃。