啊一起学习制作虎皮肘子，软烂脱骨，肉香十足，超级下饭

家庭聚餐，总想来道硬菜撑场面？过年餐桌上，少了色泽诱人的大肘子总觉得缺点仪式感？别犯愁！今天教你做超美味的虎皮肘子，做法简单，轻松拿捏，端上桌绝对惊艳全场！

食材准备：

主食材：带皮猪肘子1个。

调味料：生姜1块、大葱1根、八角2颗、桂皮1小块、香叶3片、干辣椒3个、冰糖15克、生抽3勺、老抽2勺、料酒3勺、盐适量。

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制作步骤：

1.猪肘子让商家燎一下表皮，回家仔细刷洗干净，浸泡洗净。肘子冷水下锅，加入3勺料酒、一半的姜片，大火煮开后撇去浮沫，焯水9分钟捞出，用厨房纸彻底擦干表皮水分。

2.锅中倒入足量食用油，烧至七成热，将肘子皮朝下，小心放入锅中，盖上锅盖，炸至表皮金黄起皱，形成虎皮状后，捞出。浸泡在冰水中15分钟，再沥干水分。

3.重新起锅，放入炸好的肘子，加入剩余姜片、大葱段、八角、桂皮、香叶、干辣椒、冰糖、3勺生抽、2勺老抽，再加入没过肘子的清水，大火烧开后，转小火慢炖2小时左右。

4.期间，我们适时翻面，让肘子充分入味。最后20分钟，根据口味，加入适量盐调味。直至肘子能用筷子轻松插入，开盖，大火肘子，汤汁浓稠即可。

学会这道虎皮肘子，无论是日常解馋，还是招待客人都超有面子！赶紧动手试试，做好了别忘了拍照在评论区 “交作业”～要是还有其他想学的美食，欢迎随时留言，下期咱们接着解锁新美味！