豉汁蒸排骨，總能精準地勾住我的魂兒。那滑嫩脫骨的排骨，裹著濃郁咸香的豆豉汁，底下墊的芋頭或花生吸收了所有精華，軟糯入味……嘖，簡直是人間絕味！

只要掌握幾個關鍵點，你在家也能做出媲美茶樓的、鮮嫩多汁、豉香濃郁的豉汁蒸排骨，保證家人吃了都給你點贊！

食材清單：

核心主料：

豬肋排：400克

豆豉：1大勺

大蒜：4瓣

小芋頭：適量

靈魂腌料：

生抽：1.5勺

蠔油：1勺

白糖：1小勺

料酒：1勺

白胡椒粉：一小撮

玉米淀粉：1大勺

食用油：1勺

制作步驟：

1.切好的排骨放入清水中，加入一勺面粉，用手反復抓洗幾分鐘。抓洗后用流動的清水沖洗干凈，直到水變清澈。然后，將排骨表面的水分徹底吸干。

2.豆豉用刀背稍微壓扁、再剁碎，蒜蓉也準備好。排骨中依次加入豆豉碎、蒜蓉、生抽、蠔油、白糖、料酒和白胡椒粉。使勁抓拌，至少抓拌2-3分鐘。

3.味道抓勻后，加入1大勺生粉，繼續抓勻，讓每塊排骨都均勻地裹上一層薄薄的粉漿。淋入1勺食用油，再次抓勻。蓋上保鮮膜，放入冰箱冷藏腌制1小時。

4.取一個深一點的盤子，切塊的芋頭鋪在盤底。腌制好的排骨平鋪在芋頭上，盡量不要重疊。蒸鍋里水燒開后，再把排骨放進去。

5.蓋上鍋蓋，保持大火，蒸15-20分鐘即可。出鍋后，可以撒上一點蔥花或紅椒圈點綴，一道色香味俱全的豉汁蒸排骨就大功告成了！

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當熱氣騰騰的豉汁蒸排骨端上桌，那股濃郁的豉香混合著肉香撲面而來，瞬間就能點燃所有人的食欲。夾起一塊，輕輕一抿就骨肉分離，肉質嫩滑，汁水豐盈，每一口都是大大的滿足。底下的芋頭更是精華所在，軟糯綿密，滋味十足。