清湯牛腩

新鮮牛腩最啱就係清湯煮, 夠哂原汁原味

P1000839

材料:
牛腩 1斤
白蘿蔔 1條
清雞湯 250ML
水 250ML
月桂葉 3片
八角 3粒
薑 幾片
蔥 適量
冰糖 1細粒
紹興酒 1湯匙
 
做法:
1) 幾片薑,蔥加水煮滾後, 再落牛腩飛水10分鐘後撈起, 洗乾淨 (清走多餘肥膏, 個湯會清D)
P1000833
2) 爆香薑蔥
P1000835
3) 加入牛腩略炒至少少金黃色, 讚入紹興酒再炒多陣
P1000836
4) 加入雞湯, 冰糖, 八角, 月桂葉一齊煮滾, 蓋蓋用最細火煲30分鐘
P1000837
5) 加入白蘿蔔再煮多30分鐘, 蘿蔔夠淋就食得喇~
P1000838

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