卤猪头肉是许多人的心头好，软糯弹牙、酱香浓郁，配饭下酒都绝佳！但很多人觉得它制作麻烦，其实只需掌握几个关键步骤，你也是能轻松复刻的。今天分享的家常做法，食材家常、步骤简单，做出卤香四溢的猪头肉！
准备核心食材：猪头肉2斤，在家做不需要那么多。再准备生姜1块、大葱2根、料酒30ml。猪头肉买回家后，先用火仔细燎掉表面杂毛，刮洗干净后，猪肉切大块。冷水下锅，加葱段、姜片、料酒，大火煮10分钟。猪头肉捞出，用温水洗净浮沫，冲洗干净，擦干水分。
准备材料：冰糖50g、清水100ml、食用油10ml。冷锅倒油和冰糖，小火慢炒，炒到冰糖融化，当颜色转为琥珀色时，立刻倒入100ml热水，搅匀成糖色。小火熬煮30秒，关火。
第三步：
准备基础卤料：八角3颗、桂皮1段、香叶3片、去籽草果1颗、干辣椒5个、花椒10粒、生抽50ml、老抽20ml、盐10g、糖5g。我们将焯好的猪头肉放入大的砂锅，加糖色、生抽、老抽、盐、糖，倒入没过食材的清水。香料用纱布包好，与姜片、葱段一同入锅。大火煮开后转小火，保持微沸状态，卤1小时。
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m.hzspsm.cn/article/20250616_071123.shtml第四步：
关火后，我们别急着捞出肉！就这样让猪头肉在卤汤中浸泡2小时以上，隔夜好。天气热的话，放入冰箱。吃之前，我们重新热一下，稍微放凉，捞出切片。淋一勺卤汁，撒上葱花、蒜末、辣椒油，香气瞬间扑鼻！
按照这个方子做出来的卤猪头肉，保证酱香浓郁、肥而不腻！快收藏起来，周末给家人露一手吧~ 欢迎在评论区交作业，晒出你的卤味成果！
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