红烧猪肘怎么做最好吃?
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面对着肥而不腻的肉食,开吃才是头等大事。今天分享的霸王肘子就是这样的一道菜。肘子的肉质柔软,外皮q弹,吃上一口满满的胶原蛋白。所以,我觉得每一块肥肉也都不可以被辜负
食材前腿肘子—1个
生姜—适量
生抽—20g
冰糖—40g
料酒—20g
大葱—1段
小葱—1段
淀粉水—适量
大料桂皮—1段
八角—2颗
香叶—2片
草果—2个
花椒—1小把
小茴香—1小把
丁香—10颗步骤猪肘子洗干净,用喷**烧毛,然后清理一下
起锅冷水放入肘子,姜片,葱段,汆水,取出备用
取一口锅炒糖色:倒150ml的水,放入冰糖中小火熬至冰糖融化变焦糖色后加入半锅水,烧开
待水烧开后放入所有的香料,倒入料酒,生抽,放入肘子,盖上盖子小火焖煮1.5-2小时
煮的时注意偶尔翻动下肘子,防止粘底;肘子煮好后捞出肘子,过滤出一部分汤汁,用一口锅大火熬煮汤汁
在汤汁内加入适量的淀粉水勾芡;浇到肘子上,完成tips:️️️
1.肘子需选前肘子,前蹄胶质较多,其皮厚、筋多。处理肘子时先用喷**烧毛,已达到除去肘子上的毛留。如果没有喷**,可以不放油把锅烧热,用肘子带皮的那一面放入锅里烫焦,然后拿出洗净,用刀刮表面即可或者放入开水中煮一下,用拔毛的夹子一根根除去毛留也是可以的。2.处理好的肘子放入有姜片,葱段和料酒的凉水,这样焯水是为了去除肘子的腥臊味。3.肘子煮开后小火慢炖,时间以一个半小时至两小时为宜,根据肘子大小或喜欢的软烂程度决定。 20210311