用料

食材：帶皮五花肉、蔥段、姜片、干辣椒、桂皮、陳皮、白芷、香葉、八角、冰糖、肉蔻、草果、生抽、老抽、蠔油、食鹽、雞精、料酒

把子肉的做法

1. 蔥段、姜片、干辣椒、桂皮、陳皮、白芷、香葉、八角、冰糖、肉蔻、草果

1. 五花肉清洗干凈

1. 五花肉切成大片

1. 鍋里裝滿冷水加肉五花肉片，加幾片姜

1. 大火燒開，煮出血沫

1. 五花肉片撈出，用溫水清洗干凈控干水份

1. 鍋里加入少許食用油，放入冰糖

1. 冰糖加熱融化

1. 冰糖溶化成棗紅色

1. 放入五花肉片

1. 翻炒均勻

1. 加入提前準(zhǔn)備的香料，翻炒均勻

1. 加入滿滿一鍋溫水

1. 加入蠔油

1. 加入生抽

1. 加入料酒
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1. 加入老抽調(diào)色

1. 加入食鹽

1. 加入雞精

1. 大火煮開，撇去浮沫

1. 大火燒開改成中火慢燉

1. 咕嘟咕嘟……燉一個(gè)小時(shí)后把肉攪拌一下

1. 繼續(xù)燉煮四十分鐘左右

1. 把增香的香料挑出來

1. 大火收汁

1. 把子肉就燉好了

1. 盛盤準(zhǔn)備開吃

1. 這個(gè)把子肉太下飯了，你一定要試試看！