最后进行红烧，红烧材料以一般家庭红烧牛肉面之作法为参考，先将卤包、葱、姜、蒜及高汤块置入滚水中，以小火慢煮40分钟后，将卤包、葱和姜移除。

Boiling water added with gravy packet, green onion and ginger, then simmering for 40 minutes, then gravy packet, green onion and ginger were removed and was ready for stew;

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最后进行红烧，红烧材料以一般家庭红烧牛肉面之作法为参考，先将卤包、葱、姜、蒜及高汤块置入滚水中，以小火慢煮40分钟后，将卤包、葱和姜移除。

Boiling water added with gravy packet, green onion and ginger, then simmering for 40 minutes, then gravy packet, green onion and ginger were removed and was ready for stew;

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