最撫慰人心的，莫過于一盤色澤紅亮、油香四溢的紅燒雞翅根。軟糯的肉質(zhì)裹著濃稠醬汁，輕輕一抿就脫骨，咸甜交織的滋味在舌尖散開，瞬間驅(qū)散一天的疲憊。別以為這道美味遙不可及，跟著我的步驟，無需復(fù)雜廚藝，輕松復(fù)刻，讓人圍著餐桌大快朵頤！

食材準(zhǔn)備：

10個(gè)新鮮雞翅根、生姜1塊、大蒜3瓣、小蔥2根、八角2顆、桂皮1小塊、香葉2片、冰糖15顆、生抽2勺提鮮、老抽1勺、料酒2勺、適量鹽、白胡椒粉、1勺淀粉。

制作步驟：

1.雞翅根浸泡洗凈，用廚房紙擦干表面水分，在雞翅根兩面各劃兩刀，方便入味。鍋中加入適量清水，放入2片生姜、1勺料酒，冷水放入雞翅根，大火煮開后撇去浮沫，焯水5分鐘撈出，用清水沖洗干凈，瀝干水分。

2.鍋中放少許食用油，油熱后放入冰糖，小火慢慢翻炒。冰糖融化后會(huì)變成淺棕色，繼續(xù)翻炒，直到冰糖完全融化，出現(xiàn)細(xì)密的氣泡，顏色變成深琥珀色，迅速放入焯好水的雞翅根，快速翻炒，讓雞翅根均勻裹上糖色。

3.雞翅根裹好糖色后，放入剩下的生姜片、蒜瓣、蔥段，以及八角、桂皮、香葉，翻炒出香味。接著加入2勺生抽、1勺老抽，翻炒均勻，讓雞翅根充分吸收醬汁。倒入剛好沒過雞翅根的清水，大火煮開后轉(zhuǎn)小火，蓋上鍋蓋燉煮20分鐘。期間打開鍋蓋翻動(dòng)一下雞翅根，確保入味均勻。

4.燉煮至雞翅根熟透，湯汁變得濃稠時(shí)，加入適量鹽和白胡椒粉調(diào)味。然后將1勺淀粉用小半碗清水調(diào)勻，倒入鍋中，大火收汁，并不停翻炒，讓醬汁均勻地裹在雞翅根上。當(dāng)醬汁變得濃稠透亮，就可以關(guān)火裝盤了，最后撒上少許蔥花點(diǎn)綴。

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一盤熱氣騰騰的紅燒雞翅根端上桌，油亮的醬汁裹著金黃的雞翅根，香味直往鼻子里鉆。咬上一口，肉質(zhì)軟爛入味，咸甜適中，連骨頭都充滿了滋味。學(xué)會(huì)這道簡(jiǎn)單又美味的家常菜，輕松抓住家人的胃。快走進(jìn)廚房，開啟你的美食之旅吧！