一碗清澈见底，肉香味十足的牛肉清汤，会不会让你的味蕾大开？我敢保证这是你喝过的最棒的一碗汤，一定让您流连忘返，欲罢不能！问题来了，很难吗？当然不！！！下面跟着我们做起来吧！
首先食之根本还是食材，一根完美无瑕的腱子肉已经让您的汤成功了一半！我这里用的是澳洲金钱腱，也就是牛前腿腱的腱心！口感劲道而细腻！
| 整根澳洲金钱腱/A whole Australian tendo | 1 |
| 姜6片/6 slices of ginger | 6片 |
| 花椒一小把/A small hand full chinese pepp | |
| 盐 | 适量 |
| 料酒 | |
| 青蒜切末/Chive chopped reserved for serving |
1. 一根精品澳洲金钱腱 一切为二在流水中冲洗干净，肉一定不要切太小快，便于后面切片摆盘 1. A whole Australian tendon cut into half and cleaned properly with running water.
2. 大块金钱腱放在冷水加两勺料酒中焯水（水烧开后持续2分钟）以便将血水逼出，捞出后洗净血水。 2. Blanching meat starting with cold water （with 2sp chinese wine）until boiling and remain the high heat for couple of mins，then wipe off the bloody water.
3. 将洗净的金钱腱取出，用剪刀修去表皮的肥肉和多余的筋，以便煮出清澈的汤汁 3. Take out the meat, and cut off the fat outside the tendon in order to generate clear soup by the end.
4. 把姜片和花椒装入日本茶袋中（某宝有售），加纯净水没过牛肉及稍许冰糖小火炖煮3小时直至酥烂 4. 5~6 slices of ginger, a small hand full of dried chinese red pepper (better to use one off tea bag), plus 3 tsp of salt and tiny bit of sugar, stew together with the tendon meat for 3hrs untill tender.
5. 肉煮烂后捞出和汤分别凉凉再合并！冰箱浸泡一夜入味，这样冷藏过的牛腱，可以轻松切片 5. Seperate the meat from the soup, cool down in the fridge，and get them reunioned afterward!
6. 使用之前捞出肉单加热汤，同时可以加入喜欢的熟菜（比较建议白菜和萝卜），热汤的同时把冷却的金钱腱切片；热汤盛如汤碗，将切好的牛肉片整齐的铺在汤里，最后撒上青蒜花，完工！ 6. Before servering, reheat the soup without the meat together with vegetables, here chinese leaf or mooli is prefered! While reheating the soup, cue the tendon into equally thin slice. Pour over the soup into a soup bowl, spread the sliced meat all over the surface, and finally served with chive!
超棒的澳洲金钱腱原料顺丰到家哦，欢迎进入商城选购 力敦- Steak Lovers https://weidian.com/s/1201244228?wfr=c&ifr=shopdetail