炖五花肉软烂的秘诀,炖出来的肉红润软糯,入口即化,真香
1 . 首先,我们准备五花肉两斤,切成麻将大小的块状,不要切得太小,因为烹饪后肉会收缩,容易流失水分变得干硬
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2 . 大葱白一段,切成马蹄片,生姜一块,切成薄片,抓入八角一粒,桂皮一节,几片香叶,一个拍散的草果壳,一小把干辣椒备用,再准备一把冰糖和一罐啤酒
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3 . 食材全部准备好以后,我们把五花肉焯一下水,锅中加入清水,五花肉冷水放入锅中,加入料酒10克去腥,慢慢加热,煮出五花肉中的血水和杂质
![](/wp-content/uploads/images/2023/05/09/5eab1a67a51848ddac58286e6926461f_2cxjwl0xp3e.jpg)
4 . 水开后把锅中的浮沫打净,倒出控水,焯水后不要用凉水清洗,这样肉会发紧不够松软
![](/wp-content/uploads/images/2023/05/09/9b02c04cd43d428090f56b59cb79207d_lyucq4uvg1u.gif)
5 . 锅内加少许的油,润一下锅,油温升至五成热时,倒入冰糖,开小火把冰糖炒散炒化
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6 . 不停搅拌,冰糖完全化开,糖汁变为红棕色时起锅,倒入控过水分的五花肉
![](/wp-content/uploads/images/2023/05/09/fde3a78ca2fa4b24a1156fb10684b78b_sojc0g13z1z.jpg)
7 . 颠锅翻炒 让五花肉均匀裹上糖色,加入老抽3克把底色调深,使五花肉更加红润
![](/wp-content/uploads/images/2023/05/09/56cb6e99ef9c43a59e5d6d1c6d11dbe8_m4hqe422ggc.gif)
8 . 从锅边淋入料酒10克,利用料酒的挥发带走腥味,再加入一勺清水,倒入一罐啤酒,啤酒也有去腥增鲜的作用
![](/wp-content/uploads/images/2023/05/09/ada99bbb63db4d7db19b916e1ccc4b68_o03h2xpdkus.jpg)
9 . 加入生抽10克,食盐2克,胡椒粉2克搅拌均匀,转大火把汤汁烧开
![](/wp-content/uploads/images/2023/05/09/9b59485de8be4447803b7e7352748f82_lfv2cb0gkev.jpg)
10 . 接着把准备好的香料放入砂锅中,倒入五花肉和汤汁,开小火炖1个小时,把五花肉炖熟炖入味
![](/wp-content/uploads/images/2023/05/09/e1c017fe4ef94dbfb4004851afb563f5_ebchj5oo5bh.jpg)
![](/wp-content/uploads/images/2023/05/09/11f34694e6b44a8daf492ab471a208e7_o5x5ty4b0sv.gif)
11 . 等1个小时以后开盖,锅内汤汁已经收的很浓,翻滚的热气裹着浓郁的酱香扑鼻而来,再浇上炖肉的原汁即可食用
![](/wp-content/uploads/images/2023/05/09/4fc5d1ff5a6243d884069fac654e6b50_duc5ao2rd1g.jpg)
![](/wp-content/uploads/images/2023/05/09/d77154f414554179b38c9fc279365807_paxxptwsrug.gif)