牛大骨湯怎麽熬
大料：香葉3片、生姜5片、花椒20粒、幹辣椒3個、肉蔻3個、八角3個、草果2個、當歸1根、丁香3個、冰糖2顆
輔料：鹽1勺、醬油1勺、雞精1勺、蔥1顆
步驟壹：準備好燉牛骨頭和所需的大料。
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步驟二：牛骨頭用冷水浸泡30分鐘後，再用溫水清洗幹凈備用。
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步驟三：牛骨頭冷水下鍋，水開後焯水5分鐘左右。
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步驟四：邊焯水邊用勺子舀出飄在水面上的浮末！記得中途把牛骨頭翻面，使它受熱均勻。
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步驟五：焯好水的牛骨頭放在水龍頭下沖洗掉上面的浮末，撈出瀝幹水分備用。
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步驟六：把所有的大料和牛骨頭放進電壓力鍋內膽中，加入壹小勺鹽，壹勺醬油。
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步驟七：加入適量的開水至電壓力鍋內膽的最高刻度線。
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步驟八：蓋上蓋子，按“蹄筋”鍵即可。指示燈跳到保溫鍵後，再次按下“蹄筋”鍵。（總***壓了1個小時）
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步驟九：等到電壓力鍋的氣壓閥落下即可打開蓋子了。
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步驟十：燉好的牛骨頭。
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步驟十壹：燉好的牛骨頭湯裏面放入適量的蔥花和雞精調味即可食用。
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