大家好，歡迎來(lái)到農(nóng)村美食課堂，這牛肉呀，煮著吃膩了，那咱就來(lái)點(diǎn)不一樣的！教你在家做鹵牛肉，軟爛入味，香辣過(guò)癮，好吃到連湯汁都不剩！

準(zhǔn)備一塊新鮮的牛腱子肉，切成大塊，冷水下鍋焯水。加入蔥段、姜片、料酒去腥，水開后撇去浮沫，繼續(xù)煮 3 分鐘撈出備用。

炒鍋倒油，放入冰糖小火慢慢熬制融化成紅色。倒入焯好的牛肉翻炒上色，加入生抽、老抽調(diào)好底色。然后咱們加入熱水沒過(guò)牛肉即可，大火燒開轉(zhuǎn)中小火慢燉。

接著我們準(zhǔn)備一個(gè)調(diào)料包，把八角、桂皮、香葉、草果放進(jìn)去。再切幾個(gè)蒜瓣，幾根蔥段，兩片生姜，也一起放入調(diào)料包中，這樣做出來(lái)的鹵水味道更香濃。

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牛肉燉至 20 分鐘左右，加入食鹽調(diào)味，繼續(xù)燉煮半小時(shí)，讓牛肉更加軟爛入味。期間我們要用勺子不斷翻動(dòng)牛肉，使其受熱均勻，這樣鹵出來(lái)的牛肉才會(huì)色澤紅亮。

時(shí)間到了，一盤軟爛入味的鹵牛肉就做好啦！再來(lái)上一碗白米飯，簡(jiǎn)直不要太滿足！

你也可以像我一樣，搭配一些蔬菜，做成麻辣燙或者火鍋，味道超級(jí)贊哦！

如果家里有高壓鍋的，還可以用高壓鍋壓一下，這樣鹵出來(lái)的牛肉會(huì)更加酥爛可口，不過(guò)記得要先將牛肉焯水哦！

接下來(lái)分享一個(gè)鹵牛肉的小技巧，可以讓鹵出來(lái)的牛肉口感更好，味道更香濃。

在鹵水中加入適量的啤酒，可以分解掉牛肉中的血水和油脂，使牛肉更加鮮嫩多汁，而且啤酒的味道也會(huì)充分融入到牛肉里，吃起來(lái)咸香味美，非常開胃。

下面是制作鹵牛肉的具體配料配方，想吃的朋友可以參考學(xué)習(xí)制作喲！

牛腱 1000克，料酒 2勺，食鹽 四分之一勺，生抽 5勺，老抽 2勺，豆瓣醬 2勺，姜 6片，蔥段 4段，香葉 3片，八角 2個(gè)，干辣椒（可不放） 4個(gè)，花椒 一小把，冰糖 一小把。

如果你也喜歡這個(gè)菜的話，那就趕快去試試吧！關(guān)注我，帶你解鎖更多美味佳肴！