清粥小菜: 红烧大排

Wednesday, September 21, 2005

带骨头的猪的大排，先用锤肉的锤子把它拍松，然后放入料酒，酱油，姜，葱腌20分钟以上。再裹上一层干淀粉下油锅炸至金黄色捞起。沙锅内加入高汤，炸好的大排，姜片，葱白，2瓣八角，1片陈皮，冰糖，盐，味道调好之后小火炖烂即可。
如果不喜欢炸也可以用煎的，目的都是为了封住大排的汁，然后炖出来的肉比较嫩。

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