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原料
猪排骨: , 生姜: , 老抽: , 料酒(葡萄酒或封缸酒): , 香葱: , 醋: , 冰糖(或白糖):
步骤
1备好排骨(大概一斤多)
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2备好生姜
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3在锅中倒油,待油烧热,放姜
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4倒入排骨,中火(防止粘锅)翻炒至变色(一定要炒至水完全收干)
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5倒入酱油翻炒;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盖上锅盖,此时先调大火,待水烧开后,调至中火
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8将香葱打结放入锅内
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9水快要收干时,夹出香葱,加两锅铲醋,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然后熬,熬时记得尝味,酸则放糖,甜则加醋;此时先大火熬制,待汤汁略稠时,调至小火慢慢观察。最后出锅。
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