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耙齒蘿蔔牛腩湯

Ingredient

耙齒蘿蔔 1斤
牛坑腩 12兩
花生 2兩
陳皮 1/3角
紅棗 4粒
薑 3片
鹽 少許

Sauce

蘸料:
生抽  適量
熟油 適量
Method
牛腩切去肥脂,放入滾水中煲5分鐘,盛起沖洗乾淨。
蘿蔔去皮,洗乾淨,切成大塊,洗乾淨花生及紅棗,紅棗去核,陳皮浸軟刮去瓤。
將適量水與陳皮煲滾,下全部材料煲10分鐘,改慢火再煲 2 1/2 小時至牛腩熟腍,盛起待涼,切件,可伴蘸汁享用,湯水下鹽調味即成。

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