8.3綜合評分

7人做過這道菜

5957_m246蒙媽

有想吃排骨的，有想吃大棒骨的，來吧，這一鍋都滿足。

用料

排骨

二斤

大棒骨

兩根

花椒、大料，桂皮、香葉

各適量

豆瓣醬

適量

生抽、老抽，料酒、白糖

各適量

蔥段、姜片

適量

醬大棒骨、排骨的做法

1. 二斤排骨，

1. 兩根棒骨，分別剁成兩段。

1. 涼水浸泡出血水。

1. 同樣涼水浸泡。

1. 蔥姜備用。

1. 花椒、大料，桂皮，香葉備用。

1. 豆瓣醬備用。

1. 涼水上鍋，把洗凈的排骨棒骨放入鍋中，放少許料酒和蔥段姜片焯水。
2. 水開撇去浮沫，不撇直接沖洗也行。

1. 把排骨棒骨用熱水沖洗干凈。

1. 鍋干放油熱一下關火，稍等片刻再正常使用就不會粘鍋。（因為剛做過湯的鐵鍋直接炒肉百分百會粘鍋）。

1. 鍋中放油。

1. 放兩大勺豆瓣醬炒制。

1. 小火炒香。

1. 炒成這樣。

1. 放花椒、大料、香葉、桂皮煸炒。

1. 放蔥段，姜片繼續小火煸炒。

1. 放少許料酒烹一下。

1. 放適量白糖。
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1. 少許千禾味極鮮特級生抽。

1. 少許海天草菇老抽。

1. 一點點耗油和白胡椒粉。

1. 倒入足夠多的的開水。

1. 提前把焯過水洗凈的排骨棒骨放入燉鍋中。

1. 把炒好的湯汁倒入燉鍋中。

1. 水不夠再加點熱水。

1. 水量沒過排骨，開大火。

1. 顏色不夠再加點老抽。

1. 大火燒開不蓋鍋蓋5分鐘左右，散散腥氣。

1. 轉中心小火慢燉。

1. 蓋上鍋蓋小火慢燉。

1. 就這樣小火慢燉。

1. 燉一個小時以后加鹽（2勺半），太早放鹽肉不容易爛發柴。

1. 喜歡吃軟軟爛爛的，又香又入味（全程燉煮2個小時）。

1. 肉都脫骨了。

1. 想不想吃？

1. 最愛吃大棒骨了。

1. 盛出來再倒點湯進去。

1. 又是排骨又是棒骨的一大盆，各取所需。