豉汁蒸排骨，总能精准地勾住我的魂儿。那滑嫩脱骨的排骨，裹着浓郁咸香的豆豉汁，底下垫的芋头或花生吸收了所有精华，软糯入味……啧，简直是人间绝味！

只要掌握几个关键点，你在家也能做出媲美茶楼的、鲜嫩多汁、豉香浓郁的豉汁蒸排骨，保证家人吃了都给你点赞！

食材清单：

核心主料：

猪肋排：400克

豆豉：1大勺

大蒜：4瓣

小芋头：适量

灵魂腌料：

生抽：1.5勺

蚝油：1勺

白糖：1小勺

料酒：1勺

白胡椒粉：一小撮

玉米淀粉：1大勺

食用油：1勺

制作步骤：

1.切好的排骨放入清水中，加入一勺面粉，用手反复抓洗几分钟。抓洗后用流动的清水冲洗干净，直到水变清澈。然后，将排骨表面的水分彻底吸干。

2.豆豉用刀背稍微压扁、再剁碎，蒜蓉也准备好。排骨中依次加入豆豉碎、蒜蓉、生抽、蚝油、白糖、料酒和白胡椒粉。使劲抓拌，至少抓拌2-3分钟。

3.味道抓匀后，加入1大勺生粉，继续抓匀，让每块排骨都均匀地裹上一层薄薄的粉浆。淋入1勺食用油，再次抓匀。盖上保鲜膜，放入冰箱冷藏腌制1小时。

4.取一个深一点的盘子，切块的芋头铺在盘底。腌制好的排骨平铺在芋头上，尽量不要重叠。蒸锅里水烧开后，再把排骨放进去。

5.盖上锅盖，保持大火，蒸15-20分钟即可。出锅后，可以撒上一点葱花或红椒圈点缀，一道色香味俱全的豉汁蒸排骨就大功告成了！

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当热气腾腾的豉汁蒸排骨端上桌，那股浓郁的豉香混合着肉香扑面而来，瞬间就能点燃所有人的食欲。夹起一块，轻轻一抿就骨肉分离，肉质嫩滑，汁水丰盈，每一口都是大大的满足。底下的芋头更是精华所在，软糯绵密，滋味十足。