用料
牛腱子肉 *** 豆蔻砂仁桂皮大料酱油料酒黄酱白糖盐味精花椒葱姜
五香酱牛肉的做法
- 牛腱子肉用清水没过浸泡5-6小时（每小时清洗并换水一次）后捞出改刀成大块，用刀在各面深戳若干刀
炒锅置火上，将花椒在炒锅内干焙一下
取一盆，将牛腱子放入，将生姜片、葱段放入，加焙过的花椒以及盐、料酒， *** 均匀后放入冰箱冷藏一天 ***
锅内放清水，把腌好的牛腱子肉放入，大火烧开，撇去浮沫，捞出
干黄酱放入大碗中，倒入水。搅拌黄酱使其全都溶于水中
把水倒掉，换成开水，大火烧开，慢慢将黄酱水倒入炖牛肉的锅中，剩下的黄酱渣子倒掉不用
放入老汤再加大料、花椒、桂皮、 *** 、砂仁、肉桂、酱油、料酒、白糖、盐、葱段、姜片，吵好的牛腱子肉
大火烧开，转小火炖2-3小时
煮好的牛肉不要急于出锅，在汤中浸泡24小时使其更加入味
把浸泡好后的牛肉捞出控干汤汁后放入盆中，晾凉冷藏后切片食用
小贴士
要做出好吃的极品酱牛肉，请你一定要记住以下8个 *** 要领。
1、买来牛肉提前用清水浸泡可以更好的清除牛肉内的血水，以避免长时间的焯水而降低 *** 味
2、牛肉切成大块后，先用尖锥穿到肉里，为酱汁得以直达肌理深层打开通道。
3、然后将牛肉置盆中，用花椒、料酒、葱段、姜片，给它做全身 *** 。
4、置冰箱冷藏24小时。
5、牛肉冷水下锅，大火烧开，撇去浮沫。
6、要用老汤，加入老汤卤制的肉类口感更加醇厚。每次使用完毕的老汤可以晾凉后，放入密封盒或保鲜袋中冷冻保存，使用时取出，再加上各种调料和水，来炖牛肉2-3小时。以筷子能顺利穿透而略有阻力为宜。过则口感无韧劲，欠则咬不动，嚼不烂，塞牙。
7、酱牛肉必须使用干黄酱，要不就没有那个酱香味。
8、牛肉煮好后，不可揭盖，任其自然凉透后入冰箱冷藏室搁置二十四小时以上。切记，此乃不可或缺的必要环节，否则酱汁无从回味，牛肉粗糙干硬，前功尽弃。
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