滷牛肚、牛腱食譜，用壓力鍋滷牛肚超迅速 instant pot

滷牛肚、牛腱用壓力鍋超級方便！這次還是用我的心頭好instant pot，省下了不少時間。我覺得滷牛肚最麻煩的步驟就是清洗牛肚這一趴，要洗乾淨才能吃的安心；另外滷完後要泡在滷汁裡面，放入冰箱冰一夜，這樣子才會好吃，最後剩下來的滷汁稀釋一下就能成為牛肉湯底，煮個麵就是牛肉麵拉～更多壓力鍋食譜請參考：夏威夷牛尾湯、滷豬腳、無糖豆漿、香菇菜脯雞湯、可樂滷肉。

滷牛肚、牛腱食譜，用壓力鍋滷牛肚超迅速 instant pot

你也可以在Cookpad找到我的食譜分享：職業觀光客 Lisa（點下去就對了）

你也可以在愛料理找到我的食譜分享：職業觀光客 Lisa（點下去就對了）

滷牛肚、牛腱食譜影片 Video Recipe of Braised Beef Tripe & Beef Shank

通常影片都會先發，後來才會寫網誌，大家可以訂閱我的YouTube（傳送門）呦！

I usually update my YouTube at first. Subscribe Me (YouTube LINK).

一起附上滷牛肚、牛腱做法的完整影片。

如果喜歡，請幫我訂閱一下YouTube頻道（點我即可連到YouTube），感謝。

滷牛肚、牛腱材料 Ingredients of Braised Beef Tripe & Beef Shank

材料：
牛肚…600g
牛腱…1200g
薑…4片
花椒…1匙
辣豆瓣醬…2匙
冰糖…3匙
減鹽醬油…250ml
八角…2個
月桂葉…3片
萬用滷包…1包
水

洗牛肚：
麵粉、醋…少許
走活水：
蔥…3支
薑…3片
花椒…1/2匙
米酒…少許

Ingredients of Braised Beef Tripe & Beef Shank

600g Beef Tripe
1200g Beef Shank
4 slice Ginger
1 tbsp Sichuan Pepper
2 tbsp Chili Bean Sauce
3 tbsp Crystal Sugar
250ml Less Sodium Soy Sauce
2 Star Anise
3 Bay Leaf
1 Taiwanese Luwei Spices (basic prepackaged spice pack for stew)
Water

Wash Beef Tripe
Flour, Vinegar
3 Scallion
3 slice Ginger
1/2 tbsp Sichuan Pepper
Cooking Wine

滷牛肚、滷牛腱做法 Braised Beef Tripe & Beef Shank Recipe

第一步驟要來洗牛肚及牛腱，牛腱只需要去除多餘脂肪，這部分比較簡單。

清洗牛肚的方法就比較複雜一些，請參考下列洗牛肚步驟：

用清水清洗牛肚。
用剪刀剪去油脂。
用清水再次清洗。
用麵粉搓揉牛肚。
用清水再次清洗。
牛肚擰乾後放入盆中，加水及白醋泡2-3分鐘再搓一搓牛肚。
用清水清洗牛肚。

I need to clean beef tripe and beef shank at first. It’s easier to clean the beef shank, I just need to remove the fat on the beef shank. How about the beef tripe? Follow my steps.

Wash the beef tripe.
Remove the fat on the beef tripe.
Wash the beef tripe again.
Add some flour on the beef tripe and rub it.
Wash the beef tripe again.
Take a bowl and fall with water and add some vinegar, soak the beef tripe in it and wait for 2-3 minutes and rub it.
Wash the beef tripe again.

清洗完後就是跑活水，準備一鍋水加入蔥、薑、花椒及米酒，冷水就可以放入牛腱，等煮滾後將牛腱移出洗淨。

同一鍋水再放入牛肚，水滾後將牛肚移出後洗淨。

Take a pot with water, add scallion, ginger, Sichuan pepper, and cooking wine, and add the beef shank cook until boiled. After that, remove and wash it. Then, add the beef tripe into the pot and wait the water boiled again, then remove and wash it.

這時候就可以拿出instant pot 壓力鍋了！如果你沒有壓力鍋，用一般鍋子拉長滷的時間也可以。

按炒（saute）模式，加入少許的油後放入薑片及花椒炒香；接著加入豆瓣醬炒香後放入牛腱及牛肚翻炒。

Press the saute and add some oil in instant pot. Then, add sliced ginger, Sichuan pepper, and chili bean sauce, stir fry. Then, stir fry with the beef tripe and the beef shank.

這時候就可以加入醬油，通常我都會先加入約一半份量的醬油，最後試味道後再決定要補多少醬油，以免太鹹，別忘了也要加入冰糖。

再來就是加水蓋過材料，試試味道在加入剩下的醬油，試味道沒問題之後，放入月桂葉、八角及萬用滷包。

蓋上蓋子，按燉肉（meat stew）模式，25分鐘。

Add soy sauce and crystal sugar. Then, add water and also taste it, make sure it tasted good, if not add some soy sauce. Finally, add Bay Leaf, Star Anise and Taiwanese Luwei Spices (basic prepackaged spice pack for stew). Press “meat stew”, 25 minutes.

自然洩壓後，用筷子確認一下是否能穿過牛肚，能穿過就是好了！將牛肚及牛腱移出，並且把滷湯的材料都撈乾淨，等滷汁放涼後放入保鮮盒，再把牛肚及牛腱泡進去，並且放入冰箱冰一夜。

After the release of pressure, stick a fork in it to make sure the beef tripe cooked enough. Remove the beef tripe and beef shank from the soup and put them on a dish, and also remove all the stuffs from the soup. Then, wait the soup cool and pour into a container and soaked the beef tripe and beef shank. After that, refrigerate for 12 hours.