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原料
豬排骨: , 生薑: , 老抽: , 料酒(葡萄酒或封缸酒): , 香蔥: , 醋: , 冰糖(或白糖):
步驟
1備好排骨(大概一斤多)
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2備好生薑
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3在鍋中倒油,待油燒熱,放姜
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4倒入排骨,中火(防止粘鍋)翻炒至變色(一定要炒至水完全收干)
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5倒入醬油翻炒;倒料酒(葡萄酒也行,封缸酒最佳)翻炒
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6加水淹住排骨
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7蓋上鍋蓋,此時先調大火,待水燒開後,調至中火
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8將香蔥打結放入鍋內
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9水快要收干時,夾出香蔥,加兩鍋鏟醋,再加冰糖(白糖也行,但冰糖能提色,且冰糖比白糖甜,注意用量)
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10然後熬,熬時記得嘗味,酸則放糖,甜則加醋;此時先大火熬制,待湯汁略稠時,調至小火慢慢觀察。最後出鍋。
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