美味猪蹄汤与香辣猪蹄，双重享受新做法|冰糖|猪蹄汤|红油|豆瓣酱|香菜|香辣猪蹄|黄豆

猪蹄

2只

黄豆

30g（不放也可以）

适量

花椒

10粒

干辣椒

6个

香叶

2片

八角

2个

老抽

2勺

料酒

1勺

酱油

1勺

适量

郫县豆瓣酱

2勺

冰糖

4课

适量

猪蹄汤、香辣猪蹄~一蹄两吃的方法的做法

超市买来的新鲜猪蹄，洗干净，去掉猪毛，用冷水泡半个小时捞出，沥干水份备用。

锅内放入冷水，将洗好的猪蹄冷水下锅，中火烧开。

水开后用勺子撇去浮沫，关小火继续煮，中途再次撇浮沫两次。

没有浮沫后放入两片姜片和葱段去腥，将泡发的黄豆也一同加入到锅中。锅盖半掩，如果中途水位下降过多，可以加些开水继续熬，大概两个小时左右汤会变浓呈乳白色，猪蹄已经软烂，这样汤就熬好了。

猪蹄汤熬好后，另起锅过热倒入适量的食用油。

放入葱姜蒜炒香，放入两勺郫县豆瓣酱。

将郫县豆瓣酱炒出红油。

在炒好的红油中放入从猪蹄汤中捞起的猪蹄。

加入适量开水、料酒、老抽、生抽、八角、香叶、花椒、冰糖、盐，中大火炖6分钟后给猪蹄翻面让猪蹄的每一面都接触到汤汁，再炖6分钟，大火收汁，注意中途要翻翻猪蹄以免粘锅。

香喷喷的香辣猪蹄出锅啦，热着吃也不腻，凉了吃很Q弹劲道，怎么吃就看你喜欢了。
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