家常硬菜扛把子！鹌鹑蛋红烧肉，软糯入味，一学就会！

朋友们，今天咱们来聊一道能瞬间点燃餐桌气氛的硬菜——鹌鹑蛋炖红烧肉！想象一下，那红亮诱人的五花肉，肥而不腻，入口即化，再配上Q弹入味的虎皮鹌鹑蛋，每一口都是大大的满足。做法一点都不复杂，跟着我一步步来，做出惊艳全场的美味！

食材清单：

灵魂主角：新鲜五花肉500克

黄金配角：新鲜鹌鹑蛋20-30个

甜蜜担当：黄冰糖1勺

增香三剑客：

生姜：1大块

大葱：1段

大蒜：4瓣

香料天团：

八角：2颗

桂皮：1小段

香叶：3片

调味联盟：

料酒：2汤匙

生抽：3汤匙

老抽：1汤匙

食用油

制作步骤：

1.五花肉用流动的清水冲洗干净，然后大刀阔斧切成3厘米见方块。肉块冷水下锅，加入1汤匙料酒和一半的姜片。开大火烧开，浮沫用勺子撇干净。煮3分钟，然后把肉块捞出来，用温水冲洗掉表面残留的浮沫，沥干水分，擦干。

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2.鹌鹑蛋冷水下锅，水开后煮7分钟，就熟了。鹌鹑蛋捞出来，立刻浸泡在冷水里。浸泡3分钟，全部剥壳，擦干水分，备用。

3.锅里倒入少许食用油，烧热，鹑蛋擦干水分后放进去，转中小火慢慢炸。炸到鹌鹑蛋表面金黄起皱，捞出来，沥干油分了。

4.锅洗净烧干，倒入少许底油，然后放入冰糖。全程保持小火！慢慢加热，冰糖变成漂亮的枣红色。

5.锅里全是细密的小泡时，马上把沥干水分的五花肉块倒进去，快速翻炒，让每一块肉都均匀地裹上这层亮晶晶的糖色。

6.剩下的姜片、葱段、拍散的大蒜、八角、桂皮、香叶，一股脑儿全放进去，继续用中小火煸炒。把这些香料的香味都激发出来，和肉香、糖色香充分融合。

7.沿着锅边烹入1汤匙料酒，刺啦一声，酒香瞬间蒸发，带走肉腥。然后加入3汤匙生抽提鲜，1汤匙老抽上色，快速翻炒均匀，让肉块的颜色更加红润诱人。

8.加入足量的开水！没过所有的五花肉，并且略高出1-2厘米。大火烧开锅中的汤汁后，转成小火，盖上锅盖，慢炖30-40分钟。

9.打开锅盖，把我们炸好的虎皮鹌鹑蛋加进去。用勺子轻轻地把它们埋到汤汁里，尝一下汤汁的味道，根据口味，加入适量的盐进行调味。盖上锅盖，继续用小火咕嘟咕嘟炖上15-20分钟。

10.开大火收汁啦！用锅铲不停地翻动，汤汁变得浓稠，呈现出那种亮晶晶、油汪汪的状态时，就可以关火了。别把汤汁收得太干哦，留一点点精华汤汁拌米饭，那滋味，简直是人间值得！

当当当当！一盘香气扑鼻、色泽红亮、令人垂涎三尺的鹌鹑蛋炖红烧肉就大功告成啦！看着那颤巍巍、晶莹剔透的五花肉，肥而不腻，入口即化；还有那吸饱了浓郁汤汁、Q弹入味的虎皮鹌鹑蛋，是不是已经控制不住口水，迫不及待想来一碗热腾腾的白米饭了？赶紧动手试试吧！