红烧排骨成为今夏最受欢迎的美食趋势|关火|汤汁|红烧排骨|花椒|花雕酒|草菇

红烧排骨，烧成了清新风格的。操作过程中没有繁琐的步骤，从头到尾都是煮；也没有迷糊人的配料，样样都是日常调味必需，超级简单。其中免去隆重的油炒、煎，也就免去了肉质的焦老。一滴油没用是因为排骨本身是肥瘦相间的，油脂足够。它浓油赤酱的美丽色调来自生抽老抽，没了重油重糖的肥浓，口感就有了爽口的小清新感觉，解馋过瘾还软嫩不腻口。

用料

草菇老抽

1勺

肋排

600克

1段

3片

花椒

1小撮

八角

1颗

李锦记秘制红烧汁

4勺

小半勺

花雕酒

1勺

白砂糖

20克

米醋

半勺

红烧排骨的做法

排骨跟冷水一起下锅，大火煮

开锅后在续煮3-4分钟，至锅内飘满浮沫浮油即可关火

关火后将排骨捞出用温水洗净待用，带有浮沫浮油的汤汁倒掉不用

锅洗干净后重新加入足量没过排骨的清水，放入排骨、葱、姜、花椒、八角

再加入红烧汁、草菇老抽、花雕酒1勺、白砂糖、米醋、盐，拌匀后大火煮

开锅后转中小火烧煮

煮至汤汁消耗大半，再开大火收汁
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