家庭聚餐，總想來(lái)道硬菜撐場(chǎng)面？過(guò)年餐桌上，少了色澤誘人的大肘子總覺(jué)得缺點(diǎn)儀式感？別犯愁！今天教你做超美味的虎皮肘子，做法簡(jiǎn)單，輕松拿捏，端上桌絕對(duì)驚艷全場(chǎng)！

食材準(zhǔn)備：

主食材：帶皮豬肘子1個(gè)。

調(diào)味料：生姜1塊、大蔥1根、八角2顆、桂皮1小塊、香葉3片、干辣椒3個(gè)、冰糖15克、生抽3勺、老抽2勺、料酒3勺、鹽適量。

制作步驟：

1.豬肘子讓商家燎一下表皮，回家仔細(xì)刷洗干凈，浸泡洗凈。肘子冷水下鍋，加入3勺料酒、一半的姜片，大火煮開后撇去浮沫，焯水9分鐘撈出，用廚房紙徹底擦干表皮水分。

2.鍋中倒入足量食用油，燒至七成熱，將肘子皮朝下，小心放入鍋中，蓋上鍋蓋，炸至表皮金黃起皺，形成虎皮狀后，撈出。浸泡在冰水中15分鐘，再瀝干水分。

3.重新起鍋，放入炸好的肘子，加入剩余姜片、大蔥段、八角、桂皮、香葉、干辣椒、冰糖、3勺生抽、2勺老抽，再加入沒(méi)過(guò)肘子的清水，大火燒開后，轉(zhuǎn)小火慢燉2小時(shí)左右。

4.期間，我們適時(shí)翻面，讓肘子充分入味。最后20分鐘，根據(jù)口味，加入適量鹽調(diào)味。直至肘子能用筷子輕松插入，開蓋，大火肘子，湯汁濃稠即可。

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https://txc.qq.com/products/737931/blog/1250957學(xué)會(huì)這道虎皮肘子，無(wú)論是日常解饞，還是招待客人都超有面子！趕緊動(dòng)手試試，做好了別忘了拍照在評(píng)論區(qū) “交作業(yè)”～要是還有其他想學(xué)的美食，歡迎隨時(shí)留言，下期咱們接著解鎖新美味！