【家常红烧肉】

2024-05-02 18:03:58 900

【家常红烧肉】
提起红烧肉,大家自然会想起苏东坡,“黄州好猪肉,价贱如粪土,富者不肯吃,贫者不解煮。慢著火,少著水,火候足时它自美。每日早来打一碗,饱得自家君莫管。”从这首苏东坡的《食猪肉》诗,不难看出苏老先生不仅是“每日早来打一碗”般的“好吃”,而且,还深谙红烧肉“慢著火,少著水,火候足时它自美”的烹饪之道!

所以红烧肉要想香甜软糯,入口即化,最好选用肥瘦相间的三层肉来做,用砂锅来小火慢慢煲,一定要时间足自然美。

不过我这家常版的红烧肉为了少洗一个锅,没有用砂锅直接用炒锅来煮了,但是煮的时间一定要保证,小火慢慢煮,属于需要时间来等待的美味。

Details of ingredients

    Technique

    • 难度初级
    • 工艺
    • 口味咸甜
    • 时间三小时

    Steps to make 【家常红烧肉】

    • 1.带皮五花肉切麻将大小的方块。
    • 2.煮锅加入冷水下五花肉,加入姜片和料酒,大火烧开后煮一分钟。
    • 3.3、捞出五花肉控干水分。
    • 4.炒锅烧热加入植物油,放入冰糖小火慢慢融化,并用筷子不停搅拌,至冰糖变成红色开始起泡泡。
    • 5.倒入五花肉进行煸炒,这时候一定注意五花肉的多余水分控干,要不然会溅油,煸炒至五花肉肥肉油脂析出一部分,并且均匀的包裹糖色。
    • 6.这时候加入1大勺生抽、1大勺老抽再次煸炒至五花肉均匀上色。
    • 7.加入足够的开水,然后加入姜蒜、桂皮、香叶、花椒、八角、干红辣椒、3大勺料酒大火开锅后,小火慢慢煮一个半小时。
    • 8.加入适量盐大火收汁。
    • 9.至汤汁粘稠均匀包裹在每一块肉上。
    • 10.香甜软糯、入口即化的家常版红烧肉就做好了。
    • 11.成品图
    • 12.成品图
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