其酱香红烧肉这样做，不腻又下饭，连吃3碗不过瘾

每次做红烧肉，最怕油腻齁咸？今天教你用家常调料，还原饭店级酱香口感！跟着我的做法做，肉块入口即化还不腻，酱汁拌饭，都能光盘~

准备食材：

带皮五花肉600g、冰糖35g、生抽3勺、老抽1勺、花雕酒半碗、葱姜蒜、八角2颗、桂皮1小段、香叶2片。

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制作步骤：

第一步：肉块冷水下锅，加姜片和料酒，水沸后撇去浮沫，捞出肉块，别过凉水。用厨房纸擦干表面，直接下锅干煸出油，煸到四面金黄后盛出。

第二步：锅里留底油放冰糖，小火熬到琥珀色，立刻倒入肉块，快速翻炒上色。这时候加2勺热水激香，瞬间飘出焦糖香。

第三步：放入姜片、整颗蒜、葱段，加生抽和老抽炒出酱香，倒入花雕酒。放香料时，加个重点：八角掰碎更出味，桂皮用指甲刮掉表面粗皮，香叶提前温水泡5分钟，激活香气。

第四步：加水没过食材，大火煮沸，转砂锅小火焖40分钟。开盖捡出香料，转中火收到汤汁浓稠。临出锅前，淋半勺香醋，瞬间解腻提鲜！撒白芝麻更诱人~

刚出锅的红烧肉泛着玛瑙般的光泽，用筷子轻轻一夹就断开，肥肉部分颤巍巍的入口即化，瘦肉吸饱酱汁越嚼越香。汤汁千万别浪费，浇在热气腾腾的米饭上，咸甜交织的酱香瞬间激活味蕾，挑食的朋友都能拌着吃两碗！