清湯牛腩

材料:
  • 牛腩 820克
  • 薑片 4至5片
  • 蒜頭（拍扁）4至 5粒
  • 八角 1粒
  • 白米酒 1湯匙
  • 低鹽雞湯（自製或現成） 3量杯
  • 水 1量杯
  • 香葉（bay leaf） 3片
  • 白胡椒粒 約 20粒
  • 冰糖（如大拇指大小） 10克
  • 白蘿蔔（去皮切粗塊） 500克
  • 鹽 酌量

 做法:
  1. 牛腩用滾水略煮，去血水。撈起瀝乾。切粗塊。如有肥膏，也切丟。備用。
  2. 燒熱油鑊，下薑片和蒜頭，用大火爆香。下牛腩炒熱。灑酒，炒勻。倒進雞湯和水。加香葉，白胡椒粒和冰糖。
  3. 加蓋煮滾後，煮約3,0分鐘，熄火，不拿走蓋，焗15分鐘。如是者，重複此步驟至牛腩開始軟稔。
  4. 另起油鑊爆香白蘿蔔。加入牛腩中，煮至蘿蔔軟稔。加少許鹽調味，即成。


更多内容: http://www.christinesrecipes.com/2013/12/beef-brisket-clear-broth.html#ixzz3K42fNPeB

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