鹵豬頭肉是許多人的心頭好，軟糯彈牙、醬香濃郁，配飯下酒都絕佳！但很多人覺(jué)得它制作麻煩，其實(shí)只需掌握幾個(gè)關(guān)鍵步驟，你也是能輕松復(fù)刻的。今天分享的家常做法，食材家常、步驟簡(jiǎn)單，做出鹵香四溢的豬頭肉！

準(zhǔn)備核心食材：豬頭肉2斤，在家做不需要那么多。再準(zhǔn)備生姜1塊、大蔥2根、料酒30ml。豬頭肉買(mǎi)回家后，先用火仔細(xì)燎掉表面雜毛，刮洗干凈后，豬肉切大塊。冷水下鍋，加蔥段、姜片、料酒，大火煮10分鐘。豬頭肉撈出，用溫水洗凈浮沫，沖洗干凈，擦干水分。

準(zhǔn)備材料：冰糖50g、清水100ml、食用油10ml。冷鍋倒油和冰糖，小火慢炒，炒到冰糖融化，當(dāng)顏色轉(zhuǎn)為琥珀色時(shí)，立刻倒入100ml熱水，攪勻成糖色。小火熬煮30秒，關(guān)火。

第三步：

準(zhǔn)備基礎(chǔ)鹵料：八角3顆、桂皮1段、香葉3片、去籽草果1顆、干辣椒5個(gè)、花椒10粒、生抽50ml、老抽20ml、鹽10g、糖5g。我們將焯好的豬頭肉放入大的砂鍋，加糖色、生抽、老抽、鹽、糖，倒入沒(méi)過(guò)食材的清水。香料用紗布包好，與姜片、蔥段一同入鍋。大火煮開(kāi)后轉(zhuǎn)小火，保持微沸狀態(tài)，鹵1小時(shí)。

第四步：

關(guān)火后，我們別急著撈出肉！就這樣讓豬頭肉在鹵湯中浸泡2小時(shí)以上，隔夜好。天氣熱的話(huà)，放入冰箱。吃之前，我們重新熱一下，稍微放涼，撈出切片。淋一勺鹵汁，撒上蔥花、蒜末、辣椒油，香氣瞬間撲鼻！

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按照這個(gè)方子做出來(lái)的鹵豬頭肉，保證醬香濃郁、肥而不膩！快收藏起來(lái)，周末給家人露一手吧~ 歡迎在評(píng)論區(qū)交作業(yè)，曬出你的鹵味成果！