酱牛肉
by毛毛妈
酱牛肉是我经常做的，也是一款很好的请客凉菜。
用料:
1：小牛肉腱4条（Beef Shank）1000g洗净，花椒盐3茶匙；
2：盐2茶匙，糖2茶匙，万字牌生抽酱油1/2杯，金兰老抽酱油4大匙，丁香3粒，八角2粒，小茴香1.5茶匙，香叶2片，香油2茶匙，葱2根切段，姜5片，水5杯。
做法：
1、牛肉腱放上花椒盐拌匀，在冰箱中腌一天。洗去花椒放入高压锅内，倒入自家做的老卤水（没有老卤水就放入所有2料），盖上锅盖。置炉上开大火，煮至上气，调中小火压25分钟。
2、冷却5分钟后，打开高压锅盖。捞出卤好的牛肉，放入保鲜盒冰箱过夜。
3、煮好的牛腱切薄片摆盘，就可以上桌了。
爱心分享： 如果没有高压锅，用普通锅煮滚后调小火焖煮1小时30分钟。
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毛毛妈，
如果拿instant pot做，需要多长时间？加卤汁的量变不变？谢谢
时间上差不多，水的量可以少一杯，其他不变。
毛毛妈，我发现老卤越来越咸，每一次用老卤的时候要放些什么料呢，我觉得我的方法有问题。
每次煮的时候水分会蒸发，所以要加些水的。
少放些盐，但其他的调料还要加些进去。
Hi Maomao Mom,
I was wondering why use salt to marinate overnight, what does it do to the meat? And also I have seen other recipes salt for 2 days, what is the benefit?
Thank you,
Mike
这样牛肉会非常入味。
维基百科:
孜然（學名：Cuminum cyminum），又名安息茴香或阿拉伯茴香，中文种名孜然芹，“孜然”一词是来自维吾尔语（维吾尔语：زىرە Zire）。[1]安息古时是中亚，现属伊朗一带。中国的孜然产于新疆、甘肃、内蒙古等地。
孜然并不是小茴香。
你用的是小茴香英文应该叫: Fennel
谢谢，是小茴香，不是孜然。