8.3综合评分
7人做过这道菜
5957_m246蒙妈
有想吃排骨的,有想吃大棒骨的,来吧,这一锅都满足。
用料
排骨
二斤
大棒骨
两根
花椒、大料,桂皮、香叶
各适量
豆瓣酱
适量
生抽、老抽,料酒、白糖
各适量
葱段、姜片
适量
酱大棒骨、排骨的做法
- 二斤排骨,
- 两根棒骨,分别剁成两段。
- 凉水浸泡出血水。
- 同样凉水浸泡。
- 葱姜备用。
- 花椒、大料,桂皮,香叶备用。
- 豆瓣酱备用。
- 凉水上锅,把洗净的排骨棒骨放入锅中,放少许料酒和葱段姜片焯水。
- 水开撇去浮沫,不撇直接冲洗也行。
- 把排骨棒骨用热水冲洗干净。
- 锅干放油热一下关火,稍等片刻再正常使用就不会粘锅。(因为刚做过汤的铁锅直接炒肉百分百会粘锅)。
- 锅中放油。
- 放两大勺豆瓣酱炒制。
- 小火炒香。
- 炒成这样。
- 放花椒、大料、香叶、桂皮煸炒。
- 放葱段,姜片继续小火煸炒。
- 放少许料酒烹一下。
- 放适量白糖。
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- 少许千禾味极鲜特级生抽。
- 少许海天草菇老抽。
- 一点点耗油和白胡椒粉。
- 倒入足够多的的开水。
- 提前把焯过水洗净的排骨棒骨放入炖锅中。
- 把炒好的汤汁倒入炖锅中。
- 水不够再加点热水。
- 水量没过排骨,开大火。
- 颜色不够再加点老抽。
- 大火烧开不盖锅盖5分钟左右,散散腥气。
- 转中心小火慢炖。
- 盖上锅盖小火慢炖。
- 就这样小火慢炖。
- 炖一个小时以后加盐(2勺半),太早放盐肉不容易烂发柴。
- 喜欢吃软软烂烂的,又香又入味(全程炖煮2个小时)。
- 肉都脱骨了。
- 想不想吃?
- 最爱吃大棒骨了。
- 盛出来再倒点汤进去。
- 又是排骨又是棒骨的一大盆,各取所需。
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