小高姐推出美味红烧牛尾，网友争相点赞！

抖音里看到“小高姐的魔法调料”分享的红烧牛尾，隔着屏幕流口水，今天尝试了一下，果然好吃到哭，在这记录一下做法，分享给喜欢的厨友们～

用料

牛尾骨

1000克

面粉

适量

生姜

一块

一根

8克

小茴香

4克

香叶

3片

八角

3个

桂皮

1小块

辣椒

10克

花椒

5克

老抽

15克

生抽

15克

白萝卜

半根

胡萝卜

1根

小高姐的红烧牛尾的做法

1. 新鲜牛尾骨用冷水浸泡一会儿，方便洗去骨头渣子，洗净后控干水分

1. 盘子里放适量面粉，将牛尾骨均匀裹上一层面粉（据小高姐说裹一层面粉是为了牛尾骨炖煮过程中表面不容易散开，还能使最后的汤汁浓稠）

1. 锅里放适量油，将裹好面粉的牛尾骨放入锅中煎一下，尽量煎至每个面都金黄（原作者小高姐用的铸铁锅直接煎，我没有铸铁锅，用平底锅煎的）

1. 各个面都煎至金黄后倒入开水没过牛尾骨（因为没有铸铁锅，我是煎黄后从平底锅倒入炒锅加入开水炖的）
2. https://www.jwwtc.com/yxdt/5401.html
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1. 加入葱、姜、八角、香叶、桂皮、小茴香和花椒（我把小茴香、八角和花椒放调料袋子里了，方便挑出来），因为家里有小孩不能吃辣，所以这一步我省略了辣椒，朋友们喜欢吃辣的在这步放入辣椒啊，再加入盐、生抽、老抽

1. 大火烧开转中小火盖盖子炖两个小时

1. 炖牛尾骨的时候可以将白萝卜和胡萝卜去皮后切滚刀块备用
2. 两个小时后肉炖熟了，挑出八角等调料，放入两种萝卜块，继续炖煮半个小时
3. 出锅前检查一下汤汁浓度，满意就可以出锅享用啦（小高姐说问世间有没有比牛尾骨更好吃的菜，她说有，那就是牛尾骨里面的萝卜）