用料

排骨

2-3根

架豆王

300克

大料

2瓣

干辣椒

2個

4-5瓣

半根

切面

400克

冰糖

2-3塊

生抽

3勺

老抽

半勺

黃豆醬

2勺

味精

適量

適量

排骨豆角燜面的做法

1. 豆角掐掉2頭，掰成小段；做壺開水
   （400克切面，2成年人份）

1. 豆角放開水里焯2-3分鐘（水里放點鹽、油，可以更顯綠），焯好，過涼水，控干
   或者豆角洗凈后，起鍋噴點油，煸炒3分鐘（表皮微微起皺），盛出備用

1. 排骨（冷水浸泡出血水，中途換2次水）；
   焯水環節：冷水下排骨，放2片姜、2-3段蔥、3-4瓣大料、2勺料酒），水開3-5分鐘

1. 撈出焯好水的排骨，用熱水或溫水沖洗干凈控干水

1. 炒糖色環節：鍋熱油溫，放2塊冰糖，小火，使其融化
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1. 倒入排骨，翻炒2-3分鐘，讓糖色均勻掛在骨頭上

1. 倒入蔥蒜爆炒幾下，放大料瓣、干辣椒扒拉幾下，淋入1勺生抽，翻炒幾下，加開水 沒過排骨，2勺生抽、半勺老抽、2勺黃豆醬，大火煮開，小火燉20分鐘

1. 嘗嘗湯咸淡，適量加鹽，將豆角倒入繼續燉10分鐘（可盛出小半碗湯汁，最后澆在面上，嫌費勁可省略）

1. 另一個鍋燒開水，煮面（水里少加點鹽），八成熟，過涼水，Q彈不坨，把面蓋在豆角上（面條盡量別粘到鍋邊，容易糊），蓋上蓋子，小火再燉8-10分鐘，注意別干鍋。

1. 把面條跟湯汁混合，拌幾下，準備出鍋。再扒2瓣蒜，完美~！