每次做紅燒肉前，我都會特意去菜市場挑帶五層肥瘦的“五層花”，豬皮要透亮，肥肉層像白玉嵌在紅肉間——這樣的五花肉燉熟后，才會“肥而不膩，瘦而不柴”。接下來，我們一起制作超級美味又下飯的紅燒肉。

1斤多五花三層的新鮮五花肉塊切大塊，浸泡30分鐘，血水泡干凈，洗干凈。肉塊放進冷水鍋，加1湯匙白酒、3顆花椒、1片拍碎的生姜，開大火煮。水沸后，撇凈表面深褐色血沫，一直撇到湯變清。肉塊撈出，用溫水沖洗，擦干凈水分。

鍋里放1湯匙水和8顆黃冰糖，小火加熱。冰糖融化，冒淺棕色泡泡。立刻下焯好的肉塊，翻炒，讓每塊肉都裹上糖色。炒干水分，炒出油脂。肉塊挪到砂鍋里，加生姜片、蔥頭，翻炒均勻。

第三步：

砂鍋中加入2勺生抽，1小勺老抽，一個八角，一個桂皮，兩片香葉，炒勻。再倒1罐啤酒，大概330ml。大火燒開后，轉最小火，鍋蓋留條縫，燉1.5小時。中途別揭蓋，讓肉在熱氣里慢慢“酥化”。

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http://www.nxwdp.cn/voddetail/89794.html第四步：

燉夠時間后開蓋，嘗一嘗味道，適當調味，轉大火收汁。用勺子順時針攪動，防止粘鍋讓湯汁均勻裹在肉上。看到湯汁濃稠，肉皮呈現紅亮的琥珀色，立刻關火。最后，撒把蔥花，砂鍋端上桌，滋滋冒香氣。

當砂鍋的熱氣掀開，肉塊裹著濃稠的醬汁微微顫動，筷子輕輕一戳就能穿透肉皮，油脂已經化在湯里，只剩下入口即化的軟糯。夾一塊放進嘴里，先是糖色的焦香，接著是肉汁的咸鮮，最后是黃酒和香料留下的回甘。配一碗白米飯，這大概就是廚房最治愈的時刻。