风一吹，胃里就开始“闹饥荒”，心心念念那锅咕嘟冒泡的酸菜大骨头。酸脆的酸菜吸饱肉香，软糯的骨头肉轻轻一扯就脱骨，连带着汤汁都能炫好几碗米饭。别总下馆子啦，跟着这份超详细攻略，在家也能炖出地道风味！

食材准备：

主角担当：猪大骨头1000克

酸味源泉：东北酸白菜500克

黄金配角：葱段2根、姜片5片、八角2颗、桂皮1小块、香叶2片、干辣椒3个

点睛之笔：料酒2勺、生抽2勺、冰糖5颗、盐、白胡椒粉半勺

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制作步骤：

1.大骨头泡干净血水，冷水下锅，加入1勺料酒、3片姜片，大火煮沸。撇净表面浮起的血沫，捞出骨头，用温水冲洗干净。

2.酸白菜用清水冲洗3-4遍，挤干水分后，切成小段。热锅不放油，倒入酸菜，小火煸炒3分钟，把多余酸味炒散，炖出来的口感更柔和。

3.铁锅中放入焯好的骨头，加入葱段、姜片、八角、桂皮、香叶、干辣椒。倒入没过骨头的开水，加2勺料酒、2勺生抽、5颗冰糖，大火烧开后，转小火慢炖1小时。

4.时间到了，骨头已经炖得微微脱骨，此时倒入煸炒过的酸菜，撒半勺白胡椒粉，继续炖煮30分钟。让酸菜充分吸收肉香，同时骨头也浸润着酸爽的味道。

5.尝一下汤汁咸淡，根据口味，加盐调味。关火前，撒上一把香菜或葱花，盖上锅盖焖5分钟，让香气充分融合。掀开锅盖的瞬间，酸菜的香味与肉香扑面而来，热气腾腾的幸福不过如此！

掀开锅盖的瞬间，酸菜香与肉香交织的气息扑面而来，炖到软烂的骨头轻轻一嗦就脱骨，吸饱肉汁的酸菜脆爽开胃。盛上一碗热气腾腾的米饭，浇上两勺浓稠的汤汁，这就是治愈系美味！快收藏这份食谱！