大家好，我是梅子，今天用五花肉分享給大家一個肥而不膩，鮮美又好吃的做法。

把一塊五花肉給它切成大塊，然后放在平底鍋中，調(diào)大火把豬皮放在上面，反復(fù)摩擦，給它烤制焦黃，這樣能將豬皮表面的豬毛給它烤凈，也能有效的去除腥味，之后放入涼水中浸泡5分鐘，再將表面用刀給它刮一刮，將表面的雜質(zhì)和豬毛全部給它刮掉，然后再改刀切成大塊，涼水放入鍋中，加入一點(diǎn)料酒給他焯一下水。

利用這期間準(zhǔn)備一根大蔥，打斜切段，再切幾片姜片，大蒜拍扁備用，開鍋以后將表面浮沫給它撇凈，然后撈出放入溫水中，再將它清洗一下表面的雜質(zhì)，之后撈出控干水分。

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鍋中少放入一點(diǎn)食用油，加入15克的冰糖，調(diào)小火將冰糖熬化，熬一點(diǎn)糖色熬，之后將焯過水的五花肉下入鍋中，快速的翻炒均勻，炒至肉上色，鍋邊淋入一點(diǎn)料酒，再翻炒2~3分鐘，最后炒至表面有點(diǎn)微微發(fā)焦，之后加入半勺生抽，少許老抽上色，下入蔥段，姜片，蒜瓣，繼續(xù)翻炒均勻，炒至上色以后，加入沒過豬肉的溫水，再放一點(diǎn)花椒，大料，還有桂皮，輕輕攪動一下，蓋上蓋子中火燉30分鐘。

利用這期間來處理一下鮑魚，鮑魚用刷子仔細(xì)刷洗外殼，去除表面的泥沙和雜質(zhì)。然后用小刀沿著殼壁將鮑魚肉挖出，去除內(nèi)臟，再次沖洗干凈后，清洗干凈以后在表面橫豎切幾刀，打一下花刀，方便入味。

30分鐘后開蓋在里面加入一點(diǎn)食用鹽，輕輕攪動一下然后再次扣蓋過度20分鐘。

時間到后開蓋，看一下這個湯汁，已經(jīng)熬的差不多，輕輕攪動一下，防止底部粘鍋，然后再將清洗干凈的鮑魚放在里面，加入少許的雞精，將它翻炒均勻，蓋蓋再咕嘟兩分鐘，時間到后開蓋攪動一下然后出鍋。這樣做好的紅燒肉燉鮑魚，又鮮又嫩，香而不膩，軟爛又入味兒，特別的好吃。

好了，今天的紅燒肉燉鮑魚做法，梅子就和大家分享到這里，你學(xué)會了嗎？我們明天見，拜拜！