廚房飄出陣陣焦香，揭開鍋蓋的瞬間，濃郁的蔥香裹挾著肉香撲面而來 —— 這就是蔥燒大排的魅力！外酥里嫩的大排裹著濃稠醬汁，每一口都帶著蔥香的清甜，配米飯能連干兩大碗。我改良了幾次做法，終于做出了更適合我家口味的版本。趁著有空，把這道家常菜分享給大家！

豬大排買了一斤多，最好選梅花肉部位。切成1.5厘米厚的大片，洗凈擦干。刀背捶打，大排肉質(zhì)松散。大蔥一根切段，姜一小塊切片，蒜6瓣拍扁。調(diào)料準備料酒兩勺、生抽一勺半、老抽半勺、白糖一小勺、鹽適量、胡椒粉少許。

豬大排放碗里，倒入一勺料酒、半勺生抽，再加一點點鹽和胡椒粉，用手抓勻。關鍵是加一小勺淀粉和少許清水，抓勻。腌制15-20分鐘，讓肉充分入味。鍋燒熱后加兩勺食用油，油微微冒煙時下入大排，中火煸炒至表面金黃。這個過程3-4分鐘，期間不停翻動，避免燒糊。煸至大排表面微微酥香，撈出。

第三步：

鍋中留底油，下入姜片和蒜瓣，煸出香味，然后加入大蔥段中的蔥白部分。煸炒30秒后，倒入腌制大排時剩下的腌汁，加入一勺料酒、一勺生抽、半勺老抽和一小勺白糖。

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第四步：

倒入煸好的大排，翻炒均勻后，加入沒過大排的清水，大火燒開后，轉(zhuǎn)小火。蓋上鍋蓋，燜煮15分鐘。期間翻動兩次。15分鐘后打開鍋蓋，調(diào)中火收汁，這時適當調(diào)整咸淡。等湯汁濃稠黏稠時，撒入剩下的蔥綠段，翻炒幾下，關火。

按這個方子做，我連吃了兩碗飯！其實家常菜就是這樣，看著簡單，但每一步都有小竅門。蔥燒大排搭配米飯，這味道真是絕了！有空的話，不妨試試這個方子，說不定家里的挑食人也會被香味吸引，多吃半碗飯呢！