傍晚，灶台上的砂锅咕嘟作响，油亮的肉块在汤汁里翻滚，连空气都裹着焦糖的甜香。这道让全家围坐的红烧肉，其实不需要复杂的技法——只需掌握"焯水，炒糖，焖煮"三招，你也能在半小时内端出媲美馆子的软糯滋味。今天就教你怎么用最简单的操作，解锁这道中国家庭餐桌的永恒经典。

五花肉切3cm方块，冷水下锅，加3片姜、1勺料酒，大火煮沸后撇净浮沫。用温水冲洗肉块表面，焯水后的肉块会微微收缩，擦干水分。

平底锅不放油，将焯好的肉块直接倒入热锅，中小火煎至肥肉卷边。此时撒入20g冰糖，利用肉本身的油脂，翻炒至糖粒融化，肉块均匀裹上琥珀色糖衣。

第三步：

加入开水没过肉块，放入1颗八角，调入3勺生抽、1勺老抽、半勺蚝油。盖上锅盖，转小火焖煮20分钟，中途可加入土豆或胡萝卜块。最后开盖大火收汁，汤汁浓稠时，尝咸淡，根据口味加盐调整。关火前，淋半勺香醋提鲜，让肉质更滑嫩。

https://txc.qq.com/products/750431/blog/1569581

https://txc.qq.com/products/750098/blog/1569580

https://txc.qq.com/products/750340/blog/1569579

https://txc.qq.com/products/750273/blog/1569577

https://txc.qq.com/products/750416/blog/1569575

https://txc.qq.com/products/750377/blog/1569574

https://txc.qq.com/products/750098/blog/1569572

https://txc.qq.com/products/750340/blog/1569571

https://txc.qq.com/products/750431/blog/1569570

https://txc.qq.com/products/750334/blog/1569569

https://txc.qq.com/products/750404/blog/1569568

https://txc.qq.com/products/750385/blog/1569567

https://txc.qq.com/products/750390/blog/1569566

https://txc.qq.com/products/750290/blog/1569564

https://txc.qq.com/products/750371/blog/1569563

https://txc.qq.com/products/750374/blog/1569562

https://txc.qq.com/products/750377/blog/1569561

https://txc.qq.com/products/750302/blog/1569558

https://txc.qq.com/products/750286/blog/1569557

https://txc.qq.com/products/750385/blog/1569556

https://txc.qq.com/products/750397/blog/1569555

https://txc.qq.com/products/750299/blog/1569554

https://txc.qq.com/products/750343/blog/1569553

https://txc.qq.com/products/750393/blog/1569552

https://txc.qq.com/products/750390/blog/1569551

https://txc.qq.com/products/750340/blog/1569550

https://txc.qq.com/products/750276/blog/1569549

https://txc.qq.com/products/750376/blog/1569547

https://txc.qq.com/products/750374/blog/1569544

https://txc.qq.com/products/750282/blog/1569543

https://txc.qq.com/products/750299/blog/1569542

https://txc.qq.com/products/750334/blog/1569541

https://txc.qq.com/products/750343/blog/1569540

https://txc.qq.com/products/750292/blog/1569539

https://txc.qq.com/products/750140/blog/1569538

https://txc.qq.com/products/750385/blog/1569537

https://txc.qq.com/products/750377/blog/1569536

https://txc.qq.com/products/750020/blog/1569534

https://txc.qq.com/products/750376/blog/1569533

https://txc.qq.com/products/750302/blog/1569532

https://txc.qq.com/products/750292/blog/1569531

https://txc.qq.com/products/750140/blog/1569529

https://txc.qq.com/products/750256/blog/1569528

https://txc.qq.com/products/750286/blog/1569527

https://txc.qq.com/products/750290/blog/1569526

https://txc.qq.com/products/750260/blog/1569525

https://txc.qq.com/products/750276/blog/1569524

https://txc.qq.com/products/750340/blog/1569523

https://txc.qq.com/products/750020/blog/1569522

https://txc.qq.com/products/750135/blog/1569521

当瓷盘里盛满琥珀色的肉块，连挑食的孩子都会主动夹起一块。这道红烧肉的精髓，或许不在于复杂的工艺，而在于把对家的期待，融入每一次锅铲翻动的节奏里。下次做饭时，不妨试试这份省心又出彩的做法，让厨房小白也能成为全家的美食英雄。