當(dāng)排骨戀上辣椒，開啟一場味蕾的盛宴。今天，我要給大家分享一道能瞬間點(diǎn)燃食欲、讓人欲罷不能的硬菜——香辣燉排骨。一鍋熱氣騰騰、香氣四溢的香辣燉排骨端上桌，那紅亮的色澤，那濃郁的肉香混合著辣椒的霸道，光是想想口水都要流下來了！跟著我的步驟一步步來，輕松做出美味。

準(zhǔn)備新鮮豬肋排一斤半，讓店家?guī)兔Χ绯?厘米長段。排骨段放入大碗中，加入足量冷水，1大勺料酒和幾片生姜，浸泡30分鐘。中途換一兩次水，血水被泡出來。泡好的排骨撈出，沖洗干凈，冷水下鍋，再次加入生姜和1大勺料酒，大火燒開。水開后，仔細(xì)撇去血沫和雜質(zhì)，直到湯水變清澈。撈出排骨，沖洗干凈，瀝干水分。

準(zhǔn)備香料：干辣椒段20-30克，花椒1小把，八角2-3顆，桂皮1小段，香葉2-3片，大蔥1段，生姜1大塊，大蒜4-5瓣。鍋中倒入油4湯匙，燒熱。放入花椒，小火炸出香味。花椒顏色變深，微微焦黃時，撈出不要。放入干辣椒段、八角、桂皮、香葉、蔥段、姜片、蒜瓣，小火煸炒，直到香氣撲鼻，蔥姜蒜表面微黃。

第三步：

焯好水的排骨倒入鍋中，轉(zhuǎn)中大火，快速煸炒。煸炒至排骨表面微微發(fā)黃，邊緣有些焦香感時，烹入2湯匙生抽，1湯匙老抽，1湯匙蠔油，快速翻炒均勻。加入1湯匙郫縣豆瓣醬，炒出紅油。

第四步：

鍋中加入足量的開水，水量充分沒過排骨。加入1-2顆冰糖，調(diào)入適量的鹽。大火燒開后，轉(zhuǎn)小火，蓋上鍋蓋，慢燉50分鐘。排骨燉至軟爛后，打開鍋蓋，轉(zhuǎn)大火開始收汁。不停翻炒，湯汁變得濃稠。出鍋前，撒上一些蔥花或白芝麻，點(diǎn)綴增香。一道色香味俱全的香辣燉排骨就大功告成啦！

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希望今天的分享能讓你愛上這道菜，也愛上在廚房里為自己和家人創(chuàng)造美味的時光。如果你成功做出來了，記得拍照分享給我哦！