卤包卤牛嫩肩
材料
"卤包 16g","牛嫩肩(牛腩) 600g","水 800cc","酱油 133cc","冰糖 24g","米油 60cc","洋葱 半颗","盐 酌量`","葱 2支","姜 6g","蒜 1颗",
做法
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1:牛肉汆烫去血水
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2:姜切片或拍碎
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3:蒜带皮拍碎
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4:葱不用切,整根放入
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5:全部材料放入锅内约两小时或WMF快锅两条线40分钟
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6:煮好放冰箱浸泡至隔天微波再吃,美味更升级
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7:美味上桌!