最近一直陰雨綿綿???再加上“大番薯”感冒，覺得牛尾湯應該在這時候上場了。
牛尾是在熟了以后又“味了”一下，這樣我覺得比較有滋味，湯還不會那么多調料味道。

用料

牛尾

800克

香蔥

4根

5瓣

3片

適量

牛奶

適量

生抽

4勺

香油

1.5勺

大棗

6顆

枸杞

適量

料酒

1勺

黑胡椒

適量

牛尾湯(不僅湯好喝，牛尾更有滋味)的做法

1. 牛尾洗凈，冷水下鍋焯一下，過涼水備用

1. 燉鍋里燒水，水開后放入牛尾，大火開鍋后轉小火燉大約1-1.5小時，燉到湯顏色泛白，牛尾用筷子扎一下就透。
2. 燉牛尾的過程中，我們可以準備一會兒“味”牛尾的調料。蔥切蔥花，蒜切碎，姜切碎備用。拿一個大碗（能放下牛尾的）倒入生抽、香油、料酒放適量黑胡椒，倒入切好的蔥、姜、蒜。

1. 牛尾燉好后撈出來，放入調好料汁的大碗里，戴上一次性手套，按摩、按摩，按摩后“味”20分鐘左右
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1. “味”牛尾的時候湯還是小火燉著，加入適量牛奶、大棗、枸杞我還往里面放了幾片西洋參。小火咕嘟咕嘟燉著吧～
2. 20分鐘過后，戴上一次性手套，把牛尾上粘的香蔥、大蒜和姜碎弄下去，讓牛尾看上去干干凈凈的喲，弄好后，將牛尾再次入湯鍋里，在燉20-30分鐘。燉好后可以加少量的鹽和黑胡椒。出鍋后撒上蔥花，美滋滋的牛尾湯就做好啦～