強(qiáng)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

600克

番茄

1個(gè)

八角

1個(gè)

香葉

1片

花椒

20粒

桂皮

1塊

1根

2片

辣椒（可不放）

1個(gè)

冰糖

5塊

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

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1. 番茄準(zhǔn)備一個(gè)大的，切塊，準(zhǔn)備調(diào)料

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1. 鍋內(nèi)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

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1. 倒入少量味極鮮醬油，加入冰糖，翻炒至冰糖融化

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1. 倒入牛腩塊翻炒均勻

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1. 把一半番茄塊倒入鍋中翻炒均勻

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1. 加入一罐番茄汁，約200毫升，翻炒至開(kāi)鍋

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1. 加入稍多的開(kāi)水，大火煮開(kāi)鍋后轉(zhuǎn)中火慢燉2小時(shí)以上，中途缺水的話可隨時(shí)加入開(kāi)水
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1. 最后加入剩余的一半番茄塊，調(diào)入食鹽，再煮15分鐘即可

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1. 肉很香，湯特別特別的好喝，泡飯?zhí)懔?/li>