【红糟牛肉】
by 毛毛妈
上次国内带回来的红糟质量真好，香醇。今天用电压力锅煮了红糟牛肉，深受欢迎啊.
用料:
1：牛腱（beef shank）2150克；
2：牛油果油1.5大匙，葱1根切段，姜10克切片，红糟2大匙；
3：料酒2大匙， 生抽酱油 2大匙，老抽酱油2大匙，头抽酱油2大匙，红糖2大匙，盐1/2茶匙。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
做法：
1、牛肉洗净沥水，切块（图1）。不粘锅置炉上开大火，加1.5大匙油，放入牛肉及葱段姜片（图2）煸炒至有焦香味。再放2大匙红槽（图3）炒1分钟。
2、将牛肉及汁水倒入电压力锅内胆里（图4），加入所有3料，盖上盖子，排气阀放置密封位置，选【手动】档40分钟。程序完成后冷却5分钟，放气打开盖子（图5）。
3、选【煎炒Sauté】档，选高温档，收汁至浓稠即可盛出上桌了。
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