红烧肉

1. 八角或者大料5-6颗,用一碗开水浸泡半小时,直到水带有颜色、八角里的味道浸泡出来;
2. 选肥瘦相当的带皮猪肉切成两公分左右块状,放少许油炒直变色;
3. 放几锅铲的黄酒沸炒,将整块生姜拍碎放入,放酱油酌情调色(宁少勿多);
4. 将泡开的八角连水放入,煮沸后盖上盖中火炖45分钟到一个小时,其间每隔十分钟查看一次,翻动并加水;
5. 直到肥肉的油都被炖出来,以及听到锅里有肉皮爆开的扑扑声,开锅,放两三勺白糖,放葱段,翻炒至水收干即可装盘。

家传绝学,传男不传女!

红烧肉

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