韩国牛骨奶汤
材料
"400克牛骨","2瓣蒜头","1/4茶匙黑胡椒粉","1/2茶匙海盐","500毫升牛奶","500毫升水","酱料材料","1汤匙豉油","1汤匙蜜糖","1茶匙韩国辣椒粉","1只辣椒 (刴碎)","10克大葱 (刴碎) "
做法
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1:用刀背轻轻刴碎蒜头
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2:将制作酱料的材料加入细搅拌碗内，拌匀，放在一旁备用
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3:中高火烧热汤锅，先炒香蒜蓉
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4:再加入牛骨炒至呈金黄色，然而倒去多余的油及脂肪
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5:加水，中火煮30分钟至煮沸
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6:然后加入牛奶，再煮15-20分钟，直至牛肉软身
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7:加海盐, 黑胡椒粉调味
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8:最后，倒入汤碗，牛肉伴以酱汁享用
