小菜
由 CookWhatHK0 次收藏
胡蘿蔔燉牛尾以黃酒、八角及蒜瓣慢煨牛尾成滷汁，與胡蘿蔔砌碗同蒸，最後勾芡淋麻油而成。
牛尾斬段，用清水浸 1 小時，放入滾水中焯一焯，撈起。
Chop the oxtail into segments and soak in cold water for 1 hour. Blanch briefly in boiling water, then drain.
牛尾段放入砂鍋中，加水，大火煮滾，撇去浮沫，加入黃酒。
Place the oxtail in a clay pot, add water, and bring to a boil over high heat. Skim off the foam, then add the Shaoxing yellow wine.
細火慢煨 40 分鐘後，加入葱段、薑片、八角、黃酒、蒜瓣、鹽、生抽，繼續細火煨煮成滷汁，備用。
Simmer over low heat for 40 minutes, then add the spring onion, ginger, star anise, yellow wine, garlic, salt, and soy sauce. Continue simmering to develop a braising stock, and set aside.
紅蘿蔔切片，與牛尾相間整齊地砌入蒸碗中，倒入過濾好的滷汁。
Slice the carrot and arrange neatly alternating with the oxtail in a steaming bowl. Pour over the strained braising stock.
蒸碗放入蒸籠，大火蒸 5 分鐘後取出，倒出蒸肉原汁。
Place the bowl in a steamer and steam over high heat for 5 minutes. Remove and pour out the steaming juices.
倒出的原汁放入另一鍋中，開火煮滾，勾薄芡，淋上麻油，撒葱花、味精，澆回蒸碗中即成。
Pour the reserved juices into another pot and bring to a boil. Thicken with a corn starch slurry, drizzle in sesame oil, and sprinkle with chopped spring onion and MSG. Pour back over the steamed bowl to serve.
