家庭聚餐，總想來道硬菜撐場面？過年餐桌上，少了色澤誘人的大肘子總覺得缺點儀式感？別犯愁！今天教你做超美味的虎皮肘子，做法簡單，輕松拿捏，端上桌絕對驚艷全場！

食材準備：

主食材：帶皮豬肘子1個。

調味料：生姜1塊、大蔥1根、八角2顆、桂皮1小塊、香葉3片、干辣椒3個、冰糖15克、生抽3勺、老抽2勺、料酒3勺、鹽適量。

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制作步驟：

1.豬肘子讓商家燎一下表皮，回家仔細刷洗干凈，浸泡洗凈。肘子冷水下鍋，加入3勺料酒、一半的姜片，大火煮開后撇去浮沫，焯水9分鐘撈出，用廚房紙徹底擦干表皮水分。

2.鍋中倒入足量食用油，燒至七成熱，將肘子皮朝下，小心放入鍋中，蓋上鍋蓋，炸至表皮金黃起皺，形成虎皮狀后，撈出。浸泡在冰水中15分鐘，再瀝干水分。

3.重新起鍋，放入炸好的肘子，加入剩余姜片、大蔥段、八角、桂皮、香葉、干辣椒、冰糖、3勺生抽、2勺老抽，再加入沒過肘子的清水，大火燒開后，轉小火慢燉2小時左右。

4.期間，我們適時翻面，讓肘子充分入味。最后20分鐘，根據口味，加入適量鹽調味。直至肘子能用筷子輕松插入，開蓋，大火肘子，湯汁濃稠即可。

學會這道虎皮肘子，無論是日常解饞，還是招待客人都超有面子！趕緊動手試試，做好了別忘了拍照在評論區 “交作業”～要是還有其他想學的美食，歡迎隨時留言，下期咱們接著解鎖新美味！