点炖排骨怎么做才好吃？教你做香辣排骨，软烂脱骨好诱人

当排骨恋上辣椒，开启一场味蕾的盛宴。今天，我要给大家分享一道能瞬间点燃食欲、让人欲罢不能的硬菜——香辣炖排骨。一锅热气腾腾、香气四溢的香辣炖排骨端上桌，那红亮的色泽，那浓郁的肉香混合着辣椒的霸道，光是想想口水都要流下来了！跟着我的步骤一步步来，轻松做出美味。

准备新鲜猪肋排一斤半，让店家帮忙剁成5厘米长段。排骨段放入大碗中，加入足量冷水，1大勺料酒和几片生姜，浸泡30分钟。中途换一两次水，血水被泡出来。泡好的排骨捞出，冲洗干净，冷水下锅，再次加入生姜和1大勺料酒，大火烧开。水开后，仔细撇去血沫和杂质，直到汤水变清澈。捞出排骨，冲洗干净，沥干水分。

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准备香料：干辣椒段20-30克，花椒1小把，八角2-3颗，桂皮1小段，香叶2-3片，大葱1段，生姜1大块，大蒜4-5瓣。锅中倒入油4汤匙，烧热。放入花椒，小火炸出香味。花椒颜色变深，微微焦黄时，捞出不要。放入干辣椒段、八角、桂皮、香叶、葱段、姜片、蒜瓣，小火煸炒，直到香气扑鼻，葱姜蒜表面微黄。

第三步：

焯好水的排骨倒入锅中，转中大火，快速煸炒。煸炒至排骨表面微微发黄，边缘有些焦香感时，烹入2汤匙生抽，1汤匙老抽，1汤匙蚝油，快速翻炒均匀。加入1汤匙郫县豆瓣酱，炒出红油。

第四步：

锅中加入足量的开水，水量充分没过排骨。加入1-2颗冰糖，调入适量的盐。大火烧开后，转小火，盖上锅盖，慢炖50分钟。排骨炖至软烂后，打开锅盖，转大火开始收汁。不停翻炒，汤汁变得浓稠。出锅前，撒上一些葱花或白芝麻，点缀增香。一道色香味俱全的香辣炖排骨就大功告成啦！

希望今天的分享能让你爱上这道菜，也爱上在厨房里为自己和家人创造美味的时光。如果你成功做出来了，记得拍照分享给我哦！

作者声明：作品含AI生成内容