醬排骨
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<div class="y">2014-3-29 08:50 上傳</div>
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所需材料：<br />
<strong>排骨</strong><br />
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調味料：<br />
<strong>醬豆腐、豆瓣醬、水、生薑、蔥、八角茴香、花椒、肉桂皮、香葉、良姜、草果、丁香、豆蔻、砂仁、紹興酒、醬油、白糖</strong><br />
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做法：<br />
<strong>1.先將小粒的調料放入料盒，把排骨放入溫水鍋裡，這樣肉就不會發緊，水要沒過肉。<br />
2.水開後撇去浮沫，加入調料盒，倒入紹酒、老抽、白糖、醬豆腐、豆瓣醬。<br />
3.蓋上蓋兒小火燉煮，鹽不能早放，早放肉不易煮爛，晚放則入不進味，1小時後開蓋放鹽，因為是醬製，醬湯要稍鹹一些。放鹽後再蓋上蓋兒小火繼續燉煮1小時即可出鍋，然後撒上香菜就可以吃了。</strong><br />
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提示：<br />
<strong>做的時候，還是很簡單的，尤其是煮排骨的時候，可以多煮會兒，可以把排骨先煮到八成熟，那樣燉起來更快些，而且入味也快，這可是做排骨的小竅門哦！</strong><br />