高葱烧猪大排：浓油赤酱的鲜香下饭菜，拌饭能吃2大碗饭

人间烟火气，最抚凡人心。这时候，就馋一口热乎扎实的肉——厚实的大排裹着浓油赤酱，压在米饭上，汤汁渗入米粒的每一条缝隙，再挑食的胃都得乖乖投降！今天教你做的葱烧猪大排，简单粗暴零失败，厨房新手也能做出让全家称赞的硬菜。

猪大排不是随便一块瘦肉就行！它最好是带骨的猪外脊，也就是贴着脊梁骨外侧的那条肉，外延带一圈白色肉筋的才是正主。这块肉瘦而不柴，嚼起来有弹性。买时让摊主切厚片，回家自己再加工：用刀尖把大排边缘的白色肉筋“咔嚓”切两刀，下锅绝不缩成麻花；刀背横竖捶打两面！轻柔点，像给肉做马杀鸡就对了。肉排洗净，擦干。

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肉排捶好后，丢进盆里，加2勺料酒、1大勺生抽、1小撮白胡椒粉、1个鸡蛋。重点来了：分3次倒入30克葱姜水，葱段、姜片、开水提前混合，泡20分钟。每一次都疯狂抓揉到肉吸干水分，最后裹15克红薯淀粉，搅匀，保鲜膜封好，冷藏腌30分钟。

第三步：

平底锅倒油，铺满锅底，烧到筷子插进去冒小泡。大排抖掉多余淀粉下锅，中火每面煎1分钟，变色就翻！两面金黄，盛出。锅里留底油，先下1大把葱白段，煸到焦边，再放一把葱绿。煎好的大排铺在葱山上，淋生抽3勺、老抽半勺、冰糖15克、料酒1勺和热水250ml。盖盖！大火煮沸转中小火焖10分钟，中途翻一次面。关火！

做好的大排油润发亮，筷子一压汁水直冒。咬一口，肉嫩到像会呼吸，葱香混着酱甜在嘴里炸开——什么减肥计划、养生食谱，此刻统统都管不了了。

作者声明：作品含AI生成内容