每次做红烧肉前，我都会特意去菜市场挑带五层肥瘦的“五层花”，猪皮要透亮，肥肉层像白玉嵌在红肉间——这样的五花肉炖熟后，才会“肥而不腻，瘦而不柴”。接下来，我们一起制作超级美味又下饭的红烧肉。

1斤多五花三层的新鲜五花肉块切大块，浸泡30分钟，血水泡干净，洗干净。肉块放进冷水锅，加1汤匙白酒、3颗花椒、1片拍碎的生姜，开大火煮。水沸后，撇净表面深褐色血沫，一直撇到汤变清。肉块捞出，用温水冲洗，擦干净水分。

锅里放1汤匙水和8颗黄冰糖，小火加热。冰糖融化，冒浅棕色泡泡。立刻下焯好的肉块，翻炒，让每块肉都裹上糖色。炒干水分，炒出油脂。肉块挪到砂锅里，加生姜片、葱头，翻炒均匀。

第三步：

砂锅中加入2勺生抽，1小勺老抽，一个八角，一个桂皮，两片香叶，炒匀。再倒1罐啤酒，大概330ml。大火烧开后，转最小火，锅盖留条缝，炖1.5小时。中途别揭盖，让肉在热气里慢慢“酥化”。

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http://www.nxwdp.cn/voddetail/89794.html第四步：

炖够时间后开盖，尝一尝味道，适当调味，转大火收汁。用勺子顺时针搅动，防止粘锅让汤汁均匀裹在肉上。看到汤汁浓稠，肉皮呈现红亮的琥珀色，立刻关火。最后，撒把葱花，砂锅端上桌，滋滋冒香气。

当砂锅的热气掀开，肉块裹着浓稠的酱汁微微颤动，筷子轻轻一戳就能穿透肉皮，油脂已经化在汤里，只剩下入口即化的软糯。夹一块放进嘴里，先是糖色的焦香，接着是肉汁的咸鲜，最后是黄酒和香料留下的回甘。配一碗白米饭，这大概就是厨房最治愈的时刻。