涼涼的天氣來一碗熱氣騰騰的筍片紅燒肉，簡直不要太爽了。

用料

2-3人量

水發筍干

300克

五花肉

700克

八角

4顆

山奈

2片

姜片

8片

大蔥

1跟

紅燒醬油

15ml

豆瓣醬

2勺

生抽

2勺

白糖

1勺

料酒

2勺

小蔥

2-3根

白芝麻

適量

大蒜

8顆

冬筍燒肉的做法

1. 五花肉切塊，冷水下鍋，加入姜片小蔥和2勺料酒，水燒開以后除去浮沫撈出控水備用。

1. 鍋中一點油，加入姜片，八角，山奈炒出香味

1. 加入五花肉炒到表面微微焦黃色

1. 加入筍片，大蔥段，大蒜炒3分鐘。
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1. 2勺豆瓣醬炒勻。

1. 加入15ml的紅燒醬油

1. 1勺白糖

1. 加入開水，開水的量比鍋中食材多一點點就可以，然后蓋上鍋蓋中火頓50-60分鐘（相當軟糯）喜歡稍微硬點的就40分鐘。