酱牛肉
材料
"牛腱 约800克","蒜头 2瓣","干辣椒 2根","葱 2支","姜片 3片","陈皮 少许","牛肉卤包 1个","生抽 150ml","米酒 25ml","冰糖 25g","盐 适量","水 没过牛腱",
做法
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1:煮沸一锅水，放入姜片，将牛腱放入滚水中川烫至表皮变色捞起。川烫好的牛腱和所有材料、调味料放入高压锅中炖煮约20分钟，开锅取出材料包(材料可用纱布包起，炖好的汤汁就不会有杂质)。炖好的牛腱在汤汁中泡到隔天，放入冰箱冷藏至冰透后切成薄片
