做法：1、将牛肉洗淨後切成6、5厘米長、4、5厘米寬、0.3厘米厚的片，放在碗内，加精鹽、紹酒、姜片、蔥段拌勻，腌漬約半小時，揀去蔥、姜備用，番茄洗淨待用；2、蔥和姜洗淨後切成合适大小，幹辣椒切成2、5厘米長的段，蕃茄改成2厘米的小片，待用；3、番茄切塊待用；4、炒鍋上火，舀入菜油燒至七成熟，放入牛肉片炸至棕褐色，撈出瀝油，鍋内留油燒至四成熱，下幹辣椒、花椒炸香成棕紅色，下蕃茄炒出香味，加入鮮湯，放入牛肉、精鹽、醬油燒沸，用旺火收稠鹵汁，加入酒釀、白糖、味精、麻油即可。
鹵牛肉可以燒番茄嗎
更新时间：2026-09-16 04:55:35
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