红焖蹄髈

2024-07-08 21:00:39 383

红焖蹄髈
猪蹄髈就是猪腿的上半部分,也有的习惯叫“猪髈蹄”。蹄髈的做法一般以酱制或卤制比较多。“红焖蹄髈”是采取“焖制”的方法烹制而成。成品菜肴的色泽呈现枣红色,所以将其叫为“红焖蹄髈”,菜肴的口感软糯,香味浓郁。

Details of ingredients

  • 蹄髈1个
  • 老汤600克

Technique

  • 难度初级
  • 工艺
  • 口味五香
  • 时间三小时

Steps to make 红焖蹄髈

  • 1.将猪蹄髈用清水浸泡2小时左右,去除血水。在浸泡蹄髈的时后,锅中放入清水、陈皮,浸泡30分钟以上。把浸泡好的蹄髈洗净,放入浸泡陈皮的锅中,烧开后煮2分钟左右即可关火。
  • 2.同时准备老汤、大料、桂皮、葱段、姜片。
  • 3.把煮过的蹄髈再次用清水洗净。炒糖色:锅中放适量油,放入冰糖,小火炒制成焦黄色。放入洗净的蹄髈,反复翻炒,使其肉皮上色。
  • 4.当蹄髈的肉皮上色之后,放入大料、桂皮、葱姜。翻炒均匀后,加入适量的豆瓣酱继续翻炒,使酱汁均匀的裹附在蹄髈上。
  • 5. 加入老汤。烧开后,撇净浮沫,加盐调味。
  • 6. 小火焖制90分钟左右。期间要把蹄髈翻三次,以保证入味。
  • 7. 焖制到蹄髈软烂,即可出锅。
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