年跟着我做香辣排骨，焦香入味好诱人，你做也能一次成功

哈喽，各位爱美食的朋友们！今天给大家带来一道硬菜中的硬菜，绝对是米饭杀手，聚会露一手的绝佳选择——香辣排骨！是不是光听名字口水就已经开始泛滥了？。想想看，那红亮诱人的色泽，外酥里嫩的排骨裹满了香辣的酱汁，一口咬下去，肉香、辣味、麻味在舌尖层层绽放，简直是味蕾的极致享受！今天，我们一起学习制作！

食材准备：

主料：

猪肋排：500克

腌料：

料酒：2勺

生抽：1勺

盐：小半勺

白胡椒粉：少许

姜片：3-4片

葱段：2-3段

香料及调味料：

干辣椒段：20-30克

花椒：5-10克

大蒜：1整头

生姜：一小块

郫县豆瓣酱：1大勺

白糖：1勺

生抽：1勺

蚝油：半勺

香醋：小半勺

熟芝麻

香菜

小葱

制作步骤：

1.猪肋排剁成小段，用清水浸泡20分钟，中途换一两次水，把血水充分泡出来。

2.泡好的排骨冷水下锅，加入3-4片姜片、2-3段葱段和1勺料酒（，大火烧开煮2-3分钟，用勺子撇去表面浮沫。捞出排骨，用温水冲洗杂质，沥干水分。

3.排骨放入一个大碗中，加入1勺料酒、1勺生抽、小半勺盐和少许白胡椒粉，抓拌均匀，确保每块都沾上腌料。盖上保鲜膜，腌制30分钟，入个底味。

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4.锅中倒入足量食用油，油量能没过排骨。大火烧热，排骨一块块放入油锅。转中小火慢炸，排骨表面金黄，外壳变得微微焦脆。

5.捞出排骨，然后将油温升高，油面有轻微烟冒出，将排骨进行复炸，大约30秒到1分钟，逼出多余油分。迅速捞出，控油。

6.锅中留少许底油，烧热后，放入切好的姜末、蒜末、干辣椒段和花椒。调成小火，慢慢煸炒出香味。

7.闻到浓郁的香料味后，加入1大勺郫县豆瓣酱，继续用小火炒出红油。一定要充分炒香炒透，颜色变得油润红亮，香味完全释放出来。倒入我们炸好的排骨，立即转为大火，快速翻炒均匀。

8.加入1勺白糖提鲜，1勺生抽，再加入半勺蚝油，让味道更醇厚。继续快速翻炒均匀，让调料和排骨充分融合。尝一下咸淡，酌情补充一点点盐或者生抽。

9.出锅前，可以淋入小半勺香醋，快速翻炒几下。撒上适量炒熟的白芝麻和切好的香菜段，小葱花作为点缀，就可以关火，盛盘上桌啦！

这道香辣排骨，红亮亮的排骨，裹着浓郁的香辣酱汁，咬一口下去，先是酥脆的外壳，然后是鲜嫩多汁的排骨肉，麻辣鲜香在口中交织，再配上一碗热腾腾的白米饭，那滋味，啧啧，简直绝了！别再犹豫啦，赶紧试试看吧！

作者声明：作品含AI生成内容