忙碌一天，誰(shuí)不想吃點(diǎn)痛快過(guò)癮的？今天這道剁椒蒸排骨，絕對(duì)讓你胃口大開(kāi)！無(wú)需油炸爆炒，更不必守在鍋邊，只需腌、鋪、蒸，就能端出一道色香味俱全的硬菜。排骨吸飽了剁椒的鮮辣咸香，嫩滑多汁，湯汁拌飯更是絕殺！

食材清單：

新鮮豬肋排1斤，剁椒4大勺，蒜瓣5瓣，生姜1塊，小蔥2個(gè)，生抽2大勺，蠔油1大勺，料酒1勺，白糖半勺，白胡椒粉1撮，玉米淀粉1大勺，食用油。

制作步驟：

1.排骨剁塊，放入大碗，加足夠的冷水，浸泡35分鐘，泡出血水，撈出洗凈，瀝干水分，再用廚房紙吸干表面水分。

2.排骨中加入姜絲、蔥白段、料酒、蒸生抽、蠔油、白糖、白胡椒粉。充分抓揉排骨5分鐘，讓調(diào)料吃進(jìn)去。

3.排骨中加入玉米淀粉，再次抓勻，讓每塊排骨都裹上薄漿，腌制50分鐘。

4.腌制好的排骨平鋪在一個(gè)有點(diǎn)深度的蒸盤(pán)里，別堆疊。均勻地鋪上滿滿的剁椒醬，蒜末也撒上去。

5.蒸鍋里加足水，大火燒開(kāi)，放入排骨。保持大火，蓋上蓋子，蒸12-15分鐘。時(shí)間到，立刻關(guān)火。

6.取出蒸盤(pán)，小心燙手！撒上翠綠的蔥花。小鍋燒熱1大勺食用油，燒到微微冒煙，滋啦一聲，均勻淋在蔥花和剁椒上，瞬間香氣四溢。

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剛出鍋的排骨顫巍巍，紅亮的剁椒裹著嫩白的肉，熱氣蒸騰，鮮辣香氣直往鼻子里鉆。夾起一塊，牙齒輕碰，骨頭便乖巧分離，肉汁混著剁椒的咸鮮在口中迸發(fā)，辣而不燥，香而不膩。一勺湯汁澆在熱騰騰的米飯上，米飯頓時(shí)染上誘人的金紅色，呼嚕嚕扒上一大口——這滋味，是疲憊一天后最踏實(shí)的犒賞！