8.3综合评分

7人做过这道菜

5957_m246蒙妈

有想吃排骨的，有想吃大棒骨的，来吧，这一锅都满足。

用料

排骨

二斤

大棒骨

两根

花椒、大料，桂皮、香叶

各适量

豆瓣酱

适量

生抽、老抽，料酒、白糖

各适量

葱段、姜片

适量

酱大棒骨、排骨的做法

  1. 二斤排骨，

  1. 两根棒骨，分别剁成两段。

  1. 凉水浸泡出血水。

  1. 同样凉水浸泡。

  1. 葱姜备用。

  1. 花椒、大料，桂皮，香叶备用。

  1. 豆瓣酱备用。

  1. 凉水上锅，把洗净的排骨棒骨放入锅中，放少许料酒和葱段姜片焯水。
  2. 水开撇去浮沫，不撇直接冲洗也行。

  1. 把排骨棒骨用热水冲洗干净。

  1. 锅干放油热一下关火，稍等片刻再正常使用就不会粘锅。（因为刚做过汤的铁锅直接炒肉百分百会粘锅）。

  1. 锅中放油。

  1. 放两大勺豆瓣酱炒制。

  1. 小火炒香。

  1. 炒成这样。

  1. 放花椒、大料、香叶、桂皮煸炒。

  1. 放葱段，姜片继续小火煸炒。

  1. 放少许料酒烹一下。

  1. 放适量白糖。
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  1. 少许千禾味极鲜特级生抽。

  1. 少许海天草菇老抽。

  1. 一点点耗油和白胡椒粉。

  1. 倒入足够多的的开水。

  1. 提前把焯过水洗净的排骨棒骨放入炖锅中。

  1. 把炒好的汤汁倒入炖锅中。

  1. 水不够再加点热水。

  1. 水量没过排骨，开大火。

  1. 颜色不够再加点老抽。

  1. 大火烧开不盖锅盖5分钟左右，散散腥气。

  1. 转中心小火慢炖。

  1. 盖上锅盖小火慢炖。

  1. 就这样小火慢炖。

  1. 炖一个小时以后加盐（2勺半），太早放盐肉不容易烂发柴。

  1. 喜欢吃软软烂烂的，又香又入味（全程炖煮2个小时）。

  1. 肉都脱骨了。

  1. 想不想吃？

  1. 最爱吃大棒骨了。

  1. 盛出来再倒点汤进去。

  1. 又是排骨又是棒骨的一大盆，各取所需。