首先牛肉洗净,漂去血水,用盐码味腌渍;
然后姜洗净拍松,葱洗净挽结;
最后红卤水中加入糖色、五香粉、姜、大葱、牛肉烧沸,然后改用小火卤至牛肉熟软,捞出晾凉,切成薄片,整齐装盘,牛肉上浇香油和少许卤水即可。
牛肉放水里浸泡两小时去血水,切成大块备用。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/86d6277f9e2f07084bb2b678e524b899a901f217?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
用餐叉在洗净的牛肉上扎小孔以便腌制时好入味。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/6c224f4a20a446238f7b391a9422720e0cf3d711?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
将焯过水的牛肉放入容器里.放入切好的姜蒜片.葱段.加适量的盐.老抽.料酒、黄豆酱、鸡粉。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/c995d143ad4bd1134b9a2b4a56afa40f4bfb0576?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
抓匀后腌制二小时以上。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/86d6277f9e2f07084b91b678e524b899a901f236?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
所有材料放入电压力锅。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/472309f790529822fa3ca6bbdbca7bcb0a46d4bf?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
锅里添水,水量没过牛肉即可,电压力锅调至“蹄筋”状态,焖二十五分钟。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/6f061d950a7b0208160fa3996ed9f2d3562cc880?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
煮好的牛肉继续留在锅内自然晾凉。切片码入碟放上香菜即可上桌。