说家常葱烧大排这样做，肉质特别嫩，葱香四溢，超级下饭

厨房飘出阵阵焦香，揭开锅盖的瞬间，浓郁的葱香裹挟着肉香扑面而来 —— 这就是葱烧大排的魅力！外酥里嫩的大排裹着浓稠酱汁，每一口都带着葱香的清甜，配米饭能连干两大碗。我改良了几次做法，终于做出了更适合我家口味的版本。趁着有空，把这道家常菜分享给大家！

猪大排买了一斤多，最好选梅花肉部位。切成1.5厘米厚的大片，洗净擦干。刀背捶打，大排肉质松散。大葱一根切段，姜一小块切片，蒜6瓣拍扁。调料准备料酒两勺、生抽一勺半、老抽半勺、白糖一小勺、盐适量、胡椒粉少许。

猪大排放碗里，倒入一勺料酒、半勺生抽，再加一点点盐和胡椒粉，用手抓匀。关键是加一小勺淀粉和少许清水，抓匀。腌制15-20分钟，让肉充分入味。锅烧热后加两勺食用油，油微微冒烟时下入大排，中火煸炒至表面金黄。这个过程3-4分钟，期间不停翻动，避免烧糊。煸至大排表面微微酥香，捞出。

第三步：

锅中留底油，下入姜片和蒜瓣，煸出香味，然后加入大葱段中的葱白部分。煸炒30秒后，倒入腌制大排时剩下的腌汁，加入一勺料酒、一勺生抽、半勺老抽和一小勺白糖。

第四步：

倒入煸好的大排，翻炒均匀后，加入没过大排的清水，大火烧开后，转小火。盖上锅盖，焖煮15分钟。期间翻动两次。15分钟后打开锅盖，调中火收汁，这时适当调整咸淡。等汤汁浓稠黏稠时，撒入剩下的葱绿段，翻炒几下，关火。

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按这个方子做，我连吃了两碗饭！其实家常菜就是这样，看着简单，但每一步都有小窍门。葱烧大排搭配米饭，这味道真是绝了！有空的话，不妨试试这个方子，说不定家里的挑食人也会被香味吸引，多吃半碗饭呢！