台湾牛肉面
材料
牛肋条BeefBrisket 1磅(lb),红萝卜Carrot 2小条,洋葱Onion 1/2颗,青葱GreenOnion 1条,红辣椒RedPepper 1条,姜片Ginger2~3 片(pcs),蒜头Garlic 4颗(cloves),芝麻油SesameOil 2小匙(tsp),辣豆瓣酱BeanPaste 2大匙(tbsp),酱油SoySauce 3/4杯(cup),清水Water 6杯(cup),米酒RiceWine 1小匙(tsp),白糖Sugar 1小匙(tsp),八角Anise 2颗(pcs),甘草Licorice 3片(pcs
做法
1、备好所有食材: 牛肋条切成适口大小。红萝卜削皮后切成适口大小, 洋葱切丁，青葱切段，蒜头, 红辣椒切碎.Prepare all the ingredients: Beef cut into bite size, carrot also cut into bite size. Chop
2、热锅 (闷烧锅或普通汤锅)加入芝麻油，摆进牛肉，用中大火将表面略煎焦黄，锁住肉汁.In a pot (Pressure cooker or regular soup pot), add sesame oil and beef, and pan fried the beef till brown.
3、加进洋葱丁, 蒜头, 青葱, 姜丝(姜片), 拌炒至飘出香气。Now add Onion, garlic, green onion, and ginger, and pen fried for a few mins.
4、加入米酒, 酱油, 糖、辣豆瓣酱和水. 搅拌煮开.Add cooking wine, sugar, hot pepper paste and water, mix and bring to boil.
5、将八角, 甘草, 红辣椒,放入卤袋里（汤煮好后较好取出）, 放进锅里.Put the anise and the licorice in to a tea bag (so it’s easier to retrieve after the soup is done), put into pot.
6、盖上盖子炖煮: (闷烧锅:炖煮30分钟) (普通锅:炖煮１小时)Close the lid and shimmer: (Pressure cooker: 30 mins) (Soup pot: 1 hour)
7、步骤6后, 加入红萝卜, 再多闷烧15~20分钟. (完成后取出卤包)After step 6, add the carrot, then shimmer for another 15~20 mins.
8、步骤7在煮时, 可起锅煮面. Boil your noodle during step 7.
9、完成啰! 请享受你的牛肉面! 喜欢的话请帮我按个赞! 下餐见!Finished! Enjoy your beef noodle! See you next meal!