![家常焖炖菜](https://wfqqreader-1252317822.image.myqcloud.com/cover/181/31301181/b_31301181.jpg)
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畜肉
红焖牛蹄筋
口味 鲜咸香滑
Time 2小时
![Figure-0046-01](https://epubservercos.yuewen.com/86FD10/16948180604435406/epubprivate/OEBPS/Images/Figure-0046-01.jpg?sign=1739240097-MxdLV3Ic5fzTR1xSptjBIavdsnDM4LHd-0-470b9f02286411a3fbe920cdb08197c0)
原料 牛蹄筋500克,油菜150克。
调料 大葱15克,姜块10克,八角2粒,精盐、绍酒、熟猪油各少许,味精、鸡精各1小匙,豆瓣酱2大匙,香油、辣椒油各1大匙,老汤适量。
准备工作
![Figure-0046-02](https://epubservercos.yuewen.com/86FD10/16948180604435406/epubprivate/OEBPS/Images/Figure-0046-02.jpg?sign=1739240097-P8S8REJQWr4uggXuxL6IRy2yfmj8TwJV-0-d210d32be7001b56aa981b65a69e4e61)
大葱洗净,切成小段;姜块去皮,切成片;豆瓣酱剁碎。
![Figure-0046-03](https://epubservercos.yuewen.com/86FD10/16948180604435406/epubprivate/OEBPS/Images/Figure-0046-03.jpg?sign=1739240097-yjiqcoKVq7wxmLh3mwUNfpxUTdqlh2XJ-0-995f6b01e911c9f06e439350b3f2652d)
油菜去根、洗净,放入沸水锅内焯透,捞出沥干。
![Figure-0046-04](https://epubservercos.yuewen.com/86FD10/16948180604435406/epubprivate/OEBPS/Images/Figure-0046-04.jpg?sign=1739240097-rhwihg3686UwZEzDFSpph4MIdaw8aUca-0-ef9e823a6f8f309861fa4c3748acb7c7)
牛蹄筋剔去余肉和杂质,放入冷水中浸泡并洗净,捞出。
![Figure-0046-05](https://epubservercos.yuewen.com/86FD10/16948180604435406/epubprivate/OEBPS/Images/Figure-0046-05.jpg?sign=1739240097-hfm1WJYkKVkeE1FsOQNqanXUGbxs9hv1-0-020f31cc741cededa2cdde8028e3c162)
锅中加入清水、少许葱段、姜片和绍酒烧沸,放入牛蹄筋。
![Figure-0046-06](https://epubservercos.yuewen.com/86FD10/16948180604435406/epubprivate/OEBPS/Images/Figure-0046-06.jpg?sign=1739240097-WRvbtfh65EtJCHeKo2PfFk7CmmTpcXKd-0-1c6088da031e19cb732373f39656a6ad)
用小火焖煮约90分钟,捞出过凉、沥水,切成小条。
![Figure-0046-07](https://epubservercos.yuewen.com/86FD10/16948180604435406/epubprivate/OEBPS/Images/Figure-0046-07.jpg?sign=1739240097-aMaMZ7cOoVn3XZyIyuKYkmIX7OeMJZXm-0-d20bc3583e5436463fd5d666f0d67a68)
制作步骤
![Figure-0046-08](https://epubservercos.yuewen.com/86FD10/16948180604435406/epubprivate/OEBPS/Images/Figure-0046-08.jpg?sign=1739240097-DBAm4Js4s57Sws159rsg5hdkHqn8SDf6-0-2a30cb6c77a7c5c576b583d9093cde8d)
锅中放入熟猪油烧至六成热,下入葱段、姜片、八角炒香。
![Figure-0046-09](https://epubservercos.yuewen.com/86FD10/16948180604435406/epubprivate/OEBPS/Images/Figure-0046-09.jpg?sign=1739240097-PiJAROnWZmgUbFUnZcbQs5TsbuRBguV8-0-f67edb4a7607764400e30e6584ccf010)
放入豆瓣酱略炒,再加入老汤烧沸,捞出葱、姜、八角不用。
![Figure-0046-10](https://epubservercos.yuewen.com/86FD10/16948180604435406/epubprivate/OEBPS/Images/Figure-0046-10.jpg?sign=1739240097-nYbmLM0JCApK1GlqHreTIw3exzh4w4JW-0-74c4a6753870959d2afbd65fe1539181)
放入牛蹄筋、绍酒、精盐烧沸,转小火焖炖至熟烂入味。
![Figure-0046-11](https://epubservercos.yuewen.com/86FD10/16948180604435406/epubprivate/OEBPS/Images/Figure-0046-11.jpg?sign=1739240097-CTX9OhmpgTaMRG3OTR1uis7QQXTJWSVB-0-1f30eba1a9521d3a9bbee71a4c71dec0)
撇去浮沫,加入味精、鸡精稍煮,淋上辣椒油、香油。
![Figure-0046-12](https://epubservercos.yuewen.com/86FD10/16948180604435406/epubprivate/OEBPS/Images/Figure-0046-12.jpg?sign=1739240097-AgQeSqH78o5CeDwOXYfk5u26yI8pp4wl-0-9d284b4569e492a7f54f67bcd8939411)
把焯烫好的油菜放入盘内垫底,再盛入牛蹄筋即可。