老阿姨秘制【醬牛肉】，有味道又省時！

醬牛肉是一道很受歡迎的家常冷菜，今天教大家一個省時還入味的方法，牛腱子提前腌制2天，再用高壓鍋上氣後壓制15分鐘即可，醬香味濃，吃起來一點不柴，剩下的湯汁還可以用來鹵雞蛋雞爪，一舉兩得！
Braised beef shank is a popular cold side dish, and today we have an easy recipe that works very well for you. Marinate beef shank for two days before cooking, and cook for 15 minutes in a pressure cooker. The beef cooked this way is rich and tender. And you get to save the marinade for eggs and chicken feet, Yay!

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