強烈推薦，比飯店的番茄牛腩還要好吃，自制的料足還干凈放心

用料

牛腩

600å…‹

番茄

1個

八角

1個

香葉

1片

花椒

20ç²’

æ¡‚çš®

1å¡Š

1æ ¹

2片

辣椒（可不放）

1個

冰糖

5å¡Š

味極鮮

2勺

清水

適量

2茶匙

番茄汁

1罐

1湯勺

番茄牛腩鍋，湯都不剩的暖冬小火鍋的做法

1. 牛腩切塊，涼水下鍋焯5分鐘撈出沖去血末子備用

1. 番茄準備一個大的，切塊，準備調料

1. 鍋內倒油，燒熱后加入蔥姜，八角，香葉，桂皮，花椒，干辣椒（可不放）炒香

1. 倒入少量味極鮮醬油，加入冰糖，翻炒至冰糖融化

1. 倒入牛腩塊翻炒均勻

1. 把一半番茄塊倒入鍋中翻炒均勻

1. 加入一罐番茄汁，約200毫升，翻炒至開鍋

1. 加入稍多的開水，大火煮開鍋后轉中火慢燉2小時以上，中途缺水的話可隨時加入開水
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1. 最后加入剩余的一半番茄塊，調入食鹽，再煮15分鐘即可

1. 肉很香，湯特別特別的好喝，泡飯太香了