說起干鍋土豆排骨，我口水都要流下來了。排骨焦香軟爛，土豆綿軟入味，裹滿了濃郁的醬汁，那滋味，嘖嘖，簡直是米飯的“天敵”！每次我家做這個，不夸張地說，電飯鍋里的米飯都得提前多燜一些。而且，別看它聽起來好像很厲害的樣子，其實做法一點都不復(fù)雜，你也能輕松拿捏！

食材大集合：

靈魂主角：

豬肋排500克

最佳拍檔：

土豆2個

配角天團：

洋蔥：半個

青椒：1個

紅椒：1個

大蒜：5-6瓣

生姜：1小塊

干辣椒：5-8個

花椒：1小撮

調(diào)味料：

郫縣豆瓣醬：1大勺

料酒：2湯匙

生抽：2湯匙

老抽：1茶匙

蠔油：1湯匙

白糖：1茶匙

鹽：適量

白芝麻：1小撮

香菜：3根

制作步驟：

1.排骨用清水沖洗幾遍，洗掉表面的血水。然后，冷水下鍋，扔幾片生姜，再倒上1湯匙料酒，開大火煮。水開后浮出沫沫，撇干凈。煮個3-5分鐘，把排骨撈出來，用溫水沖洗干凈，瀝干水分。

2.土豆去皮，切成大小均勻的條。切好后泡在清水里，等會兒要用的時候，再撈出來，瀝干水分。

3.鍋里倒比平時炒菜多一點的油，燒熱。土豆放進去，用中小火慢慢炸。炸到土豆表面金黃，邊緣有點焦焦的感覺，就可以撈出來了，控油備用。

4.鍋里留少許底油，燒熱后，放入1大勺郫縣豆瓣醬，用小火慢慢炒出紅油和香味。加入切好的姜片、蒜片、干辣椒段和那一小撮花椒，繼續(xù)煸炒。

5.香味出來后，排骨倒進鍋里，轉(zhuǎn)中大火快速翻炒，讓每一塊排骨裹上紅亮的醬汁。炒到排骨表面微微上色，邊緣有點焦香感的時候，沿著鍋邊烹入1湯匙料酒，再加入2湯匙生抽、1茶匙老抽和1湯匙蠔油，翻勻。

6.鍋里加入開水，沒過排骨。再加入1茶匙白糖提鮮，大火燒開后，轉(zhuǎn)小火，蓋上鍋蓋，慢慢燜煮。大概25-30分鐘。

7.土豆加進鍋，用鏟子輕輕翻動，讓土豆也浸潤在湯汁里。蓋上鍋蓋，繼續(xù)用中小火燜10-15分鐘，直到土豆變得軟糯入味，湯汁也開始變得濃稠。

8.開蓋收汁，加入切好的洋蔥塊、青椒塊和紅椒塊。開大火，快速翻炒幾下，讓配菜斷生。

9.嘗一下咸淡，如果不夠咸，就適量加一點鹽。記住，豆瓣醬和生抽都有咸度，鹽一定要最后加。充分翻炒，焦香入味。

10.撒上一小撮熟白芝麻，再來幾段香菜，關(guān)火翻勻，就可以盛出來啦！哇，那香味，簡直讓人欲罷不能！趕緊盛上一大碗米飯，準(zhǔn)備開動吧！

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怎么樣，看完是不是已經(jīng)摩拳擦掌，迫不及待想沖進廚房大顯身手了？這道干鍋土豆排骨，真的是一道能讓人幸福感爆棚的菜。焦香的排骨，軟糯的土豆，吸滿了濃郁醬汁，每一口都讓人回味無窮。無論是家庭聚餐露一手，還是平時給自己改善伙食，它都是絕佳的選擇。

作者聲明：內(nèi)容由AI生成