牛骨汤怎么做

大料:香叶3片，生姜5片，花椒20颗，干辣椒3个，肉豆蔻3个，八角3个，草果2个，1当归，丁香3个，冰糖2个。

辅料:盐1勺，酱油1勺，鸡精1勺，葱1。

第一步:准备好炖好的牛骨和需要的大料。

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第二步:将牛骨用冷水浸泡30分钟，然后用温水清洗干净备用。

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第三步:将牛骨放入冷水中煮沸，煮沸后约5分钟。

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第四步:趁溺水把浮粉捞出来！记得把牛骨翻一半，让它受热均匀。

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第五步:将焯水的牛骨放在水龙头下冲掉浮粉，取出沥干备用。

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第六步:将大料和牛骨全部放入电压力锅的内胆中，加入一勺盐和一勺酱油。

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第七步:加入适量开水至电压力锅内胆最高刻度线。

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第八步:盖上盖子，按下“腱”键。指示灯跳到保温键后，再按“腱”键。(总压力* * * 1小时)

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第九步:电压力锅气压阀落下时打开锅盖。

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第十步:炖牛骨。

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第十一步:在炖好的牛骨汤中加入适量的葱花和鸡精调味。

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