大料:香葉3片，生姜5片，花椒20顆，幹辣椒3個，肉豆蔻3個，八角3個，草果2個，1當歸，丁香3個，冰糖2個。
輔料:鹽1勺，醬油1勺，雞精1勺，蔥1。
第壹步:準備好燉好的牛骨和需要的大料。
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第二步:將牛骨用冷水浸泡30分鐘，然後用溫水清洗幹凈備用。
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第三步:將牛骨放入冷水中煮沸，煮沸後約5分鐘。
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第四步:趁溺水把浮粉撈出來！記得把牛骨翻壹半，讓它受熱均勻。
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第五步:將焯水的牛骨放在水龍頭下沖掉浮粉，取出瀝幹備用。
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第六步:將大料和牛骨全部放入電壓力鍋的內膽中，加入壹勺鹽和壹勺醬油。
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第七步:加入適量開水至電壓力鍋內膽最高刻度線。
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第八步:蓋上蓋子，按下“腱”鍵。指示燈跳到保溫鍵後，再按“腱”鍵。(總壓力* * * 1小時)
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第九步:電壓力鍋氣壓閥落下時打開鍋蓋。
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第十步:燉牛骨。
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第十壹步:在燉好的牛骨湯中加入適量的蔥花和雞精調味。
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