【苏菜】:无锡排骨

2024-05-01 18:03:59 3274

【苏菜】:无锡排骨
色泽酱红,酥香入香,甜咸适中,腴而不肥。

Details of ingredients

  • 子排500克
  • 酱油50毫升
  • 红曲粉2克
  • 绍酒60毫升
  • 白糖25克

Technique

  • 难度初级
  • 工艺
  • 口味咸甜
  • 时间三小时

Steps to make 【苏菜】:无锡排骨

  • 1.将排骨洗净,斩成寸段,用盐拌匀。
  • 2.放入保鲜袋,入冰箱冷藏腌制6小时以上。
  • 3.将腌制好的排骨取出,放入锅内加水浸没,用旺火烧沸,捞出洗净。
  • 4.锅中加入足量清水,放入绍酒、葱段、姜、丁香、八角、桂皮。
  • 5.调入红曲粉,用旺火烧沸。
  • 6.汤汁转至砂锅,放入排骨、酱油、白糖,小火烧1小时。
  • 7.再转至中火烧至汁稠,装盘撒少许芝麻即可。
  • 8.色泽酱红,酥香。
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