中文介紹
梅乾菜扣牛肉，牛肉類菜譜。主料：牛頭肉400克、梅乾菜150克；
調料：味素、鹽、八角、桂皮、雞精、醬油、香料各適量；
梅乾菜扣牛肉的製作方法：
1、牛頭肉洗淨放入湯中加調料煮熟，冷卻切成薄片，碼入盤中；
2、梅乾菜洗淨，鍋中放油煸乾水分，加調料炒勻，出鍋放到肉片上，入蒸籠蒸1.5小時，取出撒蔥段即可。
口味特點：鹹鮮軟糯，肉質酥爛。
英文解說
Dried plum buckle beef, beef recipes.
Ingredients: Tau meat 400 grams, 150 grams of dried vegetables;
Seasoning: MSG, salt, star anise, cinnamon, chicken, soy sauce, spices, the right amount;
Dried vegetables deduction beef production methods:
1, Ngau Tau Wash meat add spices into the soup cooked, cooled cut into thin slices, code into the disk;
2, dried plum wash, a pot of oil stir-dry water, add spices, stir well, put meat in the pan, into the steamer steam 1.5 hours, remove the onion to sprinkle.
Taste characteristics: salty Ruannuo, meat Sulan.
