傍晚，灶臺上的砂鍋咕嘟作響，油亮的肉塊在湯汁里翻滾，連空氣都裹著焦糖的甜香。這道讓全家圍坐的紅燒肉，其實(shí)不需要復(fù)雜的技法——只需掌握"焯水，炒糖，燜煮"三招，你也能在半小時(shí)內(nèi)端出媲美館子的軟糯滋味。今天就教你怎么用最簡單的操作，解鎖這道中國家庭餐桌的永恒經(jīng)典。

五花肉切3cm方塊，冷水下鍋，加3片姜、1勺料酒，大火煮沸后撇凈浮沫。用溫水沖洗肉塊表面，焯水后的肉塊會微微收縮，擦干水分。

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平底鍋不放油，將焯好的肉塊直接倒入熱鍋，中小火煎至肥肉卷邊。此時(shí)撒入20g冰糖，利用肉本身的油脂，翻炒至糖粒融化，肉塊均勻裹上琥珀色糖衣。

第三步：

加入開水沒過肉塊，放入1顆八角，調(diào)入3勺生抽、1勺老抽、半勺蠔油。蓋上鍋蓋，轉(zhuǎn)小火燜煮20分鐘，中途可加入土豆或胡蘿卜塊。最后開蓋大火收汁，湯汁濃稠時(shí)，嘗咸淡，根據(jù)口味加鹽調(diào)整。關(guān)火前，淋半勺香醋提鮮，讓肉質(zhì)更滑嫩。

當(dāng)瓷盤里盛滿琥珀色的肉塊，連挑食的孩子都會主動夾起一塊。這道紅燒肉的精髓，或許不在于復(fù)雜的工藝，而在于把對家的期待，融入每一次鍋鏟翻動的節(jié)奏里。下次做飯時(shí)，不妨試試這份省心又出彩的做法，讓廚房小白也能成為全家的美食英雄。