飘香牛排把鲜汤、八角、香叶、豆蔻、砂仁、孜然、高良姜、盐、味精、鸡粉、玫瑰露酒、广东米酒、白酒和麦芽酚、肉宝王入锅调制成卤水,再把进口牛排汆水后入卤水锅里卤制入味,然后放入青椒块、香菜节和西芹节关火浸焖4小时,捞出牛排取肉切厚片,摆在垫有荷叶的盘内,撒上用花生末、核桃末和辣椒粉对成的味粉,稍加点缀即成。 Fragrant steak to the soup, star anise, bay leaf, cardamom, Amomum, cumin, galangal, salt, MSG, chicken powder, rose wine, Guangdong rice wine, white wine and maltol, Then imported steak boil water into the brine pot into the brine into the tasty, and then into the green pepper block, parsley and celery festival turn off the heat stew 4 hours, remove the steak meat cut thick slices, placed pad with lotus leaf disc Inside, sprinkle with peanut at the end, walnut powder and paprika into the flavor, a little plus Serve.