打底的荔浦芋頭更是驚艷無(wú)比！！！

用料

荔浦芋頭

一斤

肋排

一斤半

陽(yáng)江豆豉

適量

蒜末

適量

蔥花

少許

淀粉

適量

生抽

適量

料酒

適量

蠔油

適量

少許

淀粉

少許

香油

少許

胡椒粉

少許

無(wú)敵下飯美味的豉汁蒸排骨的做法

1. 蒜切沫，陽(yáng)江豆豉切碎，備用

1. 荔浦芋頭買(mǎi)的現(xiàn)成的，已經(jīng)切好了，下鍋蒸之前鋪進(jìn)盤(pán)里，不用著急。怕黏底，在盤(pán)內(nèi)噴了點(diǎn)油。
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1. 肋排泡水半小時(shí)，然后切小塊，加面粉清洗到水清。

1. 加入豆豉，蒜末，耗油，生抽，胡椒粉，料酒，撈勻，多撈一會(huì)兒。然后加入淀粉和香油，撈勻，丟冰箱腌制個(gè)把小時(shí)。我這個(gè)特么的手一抖，淀粉多了一點(diǎn)，成品有點(diǎn)糊嘴，味道沒(méi)問(wèn)題！

1. 蒸之前擺盤(pán)，荔浦芋頭墊底，排骨分散擺開(kāi)。

1. 放入蒸烤箱，100度蒸25分鐘（蒸的時(shí)間各有說(shuō)法，我也有點(diǎn)懵，就用了25分鐘，實(shí)際沒(méi)毛病）

1. 到點(diǎn)出鍋，香到爆炸，荔浦芋頭簡(jiǎn)直好吃到原地升天！

小貼士

陽(yáng)江豆豉是重中之重！