一鍋咕嘟冒泡、香氣四溢的豬肉燉粉條，不可多得的家常下飯美味。肥瘦相間的豬肉吸飽了湯汁，軟糯的粉條裹滿濃郁醬香，舀上一勺，連湯汁都能拌著米飯吃三大碗！這道經(jīng)典家常菜，一點(diǎn)都不難做，跟著我的步驟，輕松制作美味！

食材準(zhǔn)備：

五花肉1斤，紅薯粉條1把，大白菜半個(gè)，大蔥1個(gè)，生姜1塊，大蒜4瓣，八角2顆，桂皮1小段，香葉2片，干辣椒2個(gè)，黃冰糖3顆，料酒2勺，生抽3勺，老抽1勺，鹽適量，雞精少許。

制作步驟：

1.五花肉用清水洗凈，切成小一點(diǎn)的塊。冷水下鍋，加入生姜和1勺料酒，大火燒開(kāi)后煮3分鐘，撇去表面浮起的血沫。撈出后用溫水沖洗干凈，瀝干水分。

2.粉條用溫水泡軟；大白菜洗凈，用手撕成大片。大蔥切成長(zhǎng)段，生姜切片，大蒜用刀拍扁、去皮。

3.鍋洗凈燒熱，倒入少許食用油，放入冰糖。開(kāi)小火慢慢加熱，用鏟子不停地?cái)嚢瑁優(yōu)槠恋臈椉t色，冒起密集的小泡泡。

4.糖色炒好后，迅速倒入焯好水的五花肉塊，轉(zhuǎn)中火快速翻炒，讓每一塊肉都均勻地裹上紅亮的糖色。

5.加入準(zhǔn)備好的蔥段、姜片、蒜瓣、八角、桂皮、香葉和干辣椒，繼續(xù)煸炒2分鐘，香料的香味被充分激發(fā)出來(lái)。沿著鍋邊烹入1勺料酒，大火快速翻炒幾下，去除異味。

6.加入3勺生抽調(diào)味，1勺老抽增色，翻炒均勻，讓肉塊充分吸收醬料的顏色和香味。鍋中加入足量的開(kāi)水，沒(méi)過(guò)豬肉。

7.大火將湯汁燒開(kāi)后，轉(zhuǎn)成小火，蓋上鍋蓋，燉煮40分鐘。打開(kāi)鍋蓋，嘗一下湯汁的咸淡，然后加入適量的鹽，進(jìn)行調(diào)味。

8.下入提前泡軟的粉條，用筷子輕輕撥散，讓它們充分浸泡在肉湯里。白菜加入，鋪在肉和粉條的上面。蓋上鍋蓋，保持中小火，繼續(xù)燉煮15分鐘。直到粉條變得晶瑩剔透、柔軟入味，白菜也燉得軟爛可口。

9.揭開(kāi)鍋蓋，轉(zhuǎn)成大火，稍微收一下汁，讓湯汁變得更濃稠一些。撒上少許雞精，翻炒30秒。關(guān)火，撒上一些切好的新鮮蔥花或者香菜段作為點(diǎn)綴。一鍋熱氣騰騰、香氣四溢、色澤紅亮的家常豬肉燉粉條就可以盛出上桌啦！

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掀開(kāi)鍋蓋的瞬間，醬香混著肉香直往鼻子里鉆！夾起顫巍巍的五花肉，入口即化；吸飽湯汁的粉條爽滑筋道，白菜燉得入味。這道菜冷熱吃都絕，涼了放進(jìn)微波爐叮一下，又是一頓滿足的美味。快收藏這份食譜！

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