總盼著有一道菜，驅(qū)散疲憊，暖透心窩。軟糯的紅燒肉，便是這樣的存在。琥珀色的肉塊顫巍巍地臥在濃稠醬汁里，入口即化的口感，裹挾著醇厚醬香，甜咸交織間，滿滿都是家的味道。別以為這道經(jīng)典美味難做，跟著下面的步驟，讓餐桌上飄起令人垂涎的香氣。

食材準(zhǔn)備：

主角五花肉：精選肥瘦相間的五花肉500克。

提鮮配菜：大蔥1段，切段；生姜1塊，切片；八角2顆；桂皮1小塊；香葉2片；冰糖20克；料酒2勺；生抽3勺；老抽1勺；鹽適量；食用油少許。

烹飪步驟：

1.五花肉洗凈，切成均勻的方塊，浸泡洗凈。肉塊冷水下鍋，加入1勺料酒和幾片姜片，開大火焯水。水開后撇去浮沫，煮5分鐘，撈出用溫水沖洗干凈，瀝干水分。

2.鍋中放少許食用油，油熱后，加入肉塊，炒出油脂，肉塊焦香，盛出。倒入冰糖，小火慢慢翻炒。冰糖溶化，開始冒泡并逐漸變成淺棕色，出現(xiàn)細(xì)密小泡時，迅速倒入五花肉塊翻炒，讓每一塊肉都均勻裹上糖色。

3.肉塊裹好糖色后，加入蔥段、姜片、八角、桂皮、香葉，繼續(xù)翻炒出香味。鍋中加入2勺料酒、3勺生抽、1勺老抽，翻炒均勻，讓肉塊充分吸收調(diào)料。

4.鍋中加入沒過肉塊的熱水，大火燒開后轉(zhuǎn)小火，蓋上鍋蓋燉煮45分鐘。小火慢燉，讓五花肉充分吸收湯汁，變得軟糯入味。

5.湯汁變濃稠，加入適量鹽調(diào)味，然后開大火收汁。收汁過程中不斷翻炒，讓醬汁均勻裹在肉塊上，直到湯汁濃稠透亮，即可關(guān)火。

6.色澤紅亮的紅燒肉盛出，裝盤，撒上少許蔥花點綴，一碗軟糯不膩、香氣四溢的家常紅燒肉就做好了。

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當(dāng)?shù)谝粔K裹滿醬汁的紅燒肉入口，舌尖瞬間被軟糯的肉感和醇厚的味道征服，疲憊與煩惱仿佛都隨著這一口美味煙消云散。這道充滿煙火氣的家常紅燒肉，無論是招待親友，還是慰藉自己的味蕾，都再合適不過?？熳哌M廚房，按照步驟試試，做好后別忘了在評論區(qū)分享你的成果，讓我們一起感受烹飪帶來的幸福滋味！

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