大家好，我是梅子，今天分享給大家一個紅燒排骨的家常做法，軟爛脫骨，步驟簡單，特別的好吃。

做紅燒排骨，最好選用這種順排和大小一致的，先將它放入涼水鍋中，加入少許的料酒，給它煮開，焯一下水。開鍋以后將表面的浮沫給它撇掉，之后將排骨撈出，用里面的湯汁澆一下，將表面的浮沫給它清洗干凈。之后放入盤中控一下水分。

在鍋中放入一點食用油，油熱后放入冰糖，小火慢慢炒出糖色。待冰糖融化，變成焦糖色，冒起小泡泡時，倒入瀝干水分的排骨，快速翻炒排骨，讓每一塊排骨都均勻裹上糖色，直到排骨表面微微金黃色以后下入蔥、姜、花椒、大料、干紅辣椒，繼續翻炒出香味，接著加入少許的料酒和蠔油，生抽，翻炒均勻，讓排骨充分吸收調料的香味。接著在里面加入溫水，在少加入一點點的老抽調色，千萬不要放多，大火燒開后轉小火，蓋上鍋蓋，燉煮40 - 50分鐘。

待排骨燉煮至肉質軟爛，湯汁變得濃稠時，根據個人口味加入適量的鹽和雞精調味，輕輕攪動一下，然后調大火給它收一下湯汁。這個后加鹽呢，是為了讓排骨輸得更快，一般在飯店吃這個紅燒排骨后期的時候它們都會勾一些芡汁，那樣吃著口感會比較膩，我們自己在家做直接選用大火收汁，這樣口感更好，湯汁全部收干以后將排骨盛出裝盤。

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這個家常版的紅燒排骨就做好了，色澤紅亮，軟爛脫骨，肉質鮮嫩多汁、味道濃郁醇厚而深受家人們喜愛，大家一起來試一試吧。

好了，今天的紅燒排骨做法，梅子就和大家分享到這里，你學會了嗎？我們明天見，拜拜。