大家好，歡迎來(lái)到農(nóng)村美食課堂，你知道紅燜羊肉怎么做嗎？今天這道菜是北方的特色菜，非常好吃，做法也簡(jiǎn)單。

準(zhǔn)備一塊羊腿肉，清洗干凈后切成大塊。切好之后放入盆中，加入料酒、姜片、蔥段，用手抓勻腌制一會(huì)。

準(zhǔn)備一個(gè)電壓力鍋，把羊肉放進(jìn)去，加入老抽上色，生抽提鮮，冰糖給它化開(kāi)，再加點(diǎn)八角、香葉、桂皮去去腥增香，倒入沒(méi)過(guò)食材的熱水，打開(kāi)燉煮功能開(kāi)始燉煮。

趁著這個(gè)時(shí)間來(lái)準(zhǔn)備一下配菜，土豆、胡蘿卜都切成滾刀塊備用。洋蔥切成條，青椒切成菱形塊。

羊肉差不多快好的時(shí)候，把所有的輔料倒進(jìn)鍋里，翻炒均勻，讓每一塊肉都能裹上調(diào)料汁，然后蓋上蓋子轉(zhuǎn)小火慢燉 10 分鐘。

10 分鐘后，打開(kāi)蓋子，往里面加入一點(diǎn)清水，水量不要太多，能沒(méi)過(guò)食材就可以了，這樣吃起來(lái)才會(huì)更入味。再次蓋上蓋子，中小火慢燉 20 分鐘。

時(shí)間到，出鍋前撒上一點(diǎn)孜然粉、辣椒面，再淋入一點(diǎn)熱油激發(fā)出香味，就可以出鍋了。

這樣一道軟爛脫骨、香而不膩的紅燜羊肉就做好了，喜歡的朋友趕緊試試吧！

那有人會(huì)問(wèn)啊，為什么我的紅燒肉不入味呢？其實(shí)你只要記住這一點(diǎn)就行，那就是在炒糖色的時(shí)候，一定要多放一點(diǎn)水，熬制成濃稠的糖稀以后，加入肉快速翻炒，就能讓肉質(zhì)充分吸收湯汁的味道，這樣做出來(lái)的紅燒肉不僅色澤誘人，而且特別的入味。

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https://txc.qq.com/products/731278/blog/1269616下面是制作紅燜羊肉的具體配料配方，想吃的朋友可以參考學(xué)習(xí)制作喲！

紅燜羊肉鍋底：羊小排 1500g，重油豆瓣辣椒醬（剁椒不行） 200g，牛油/植物油（牛油最好，塊狀） 50g，大蔥 2棵，姜 1大塊，紅棗 3顆，枸杞 10顆，料酒 1大勺，老抽 1大勺，大料 5顆，花椒 15顆，肉桂皮 1大塊，鹽 適量，孜然 20g，香菜 1大把。

火鍋配菜：牛羊高湯（清水也行） 適量，青菜（任何你喜歡的綠葉子） 多多滴，豆腐皮 多多滴，凍豆腐 一定凍過(guò)啊，掛面 干面條好吃，相信我。

那除了紅燒肉以外，用這種方法做出來(lái)的紅燜羊肉也是超級(jí)的美味，大家趕快試一試吧！