嘿，各位熱愛美食的朋友們，大家好呀！今天我要給大家分享一道絕對(duì)能讓你在餐桌上“橫著走”的硬菜——冰糖肘子！跟著我的步驟來，做出色澤紅亮、軟糯入味、肥而不膩的肘子！準(zhǔn)備好了嗎？系上圍裙，咱們這就開始這場美味的探索之旅！

咱們需要一個(gè)新鮮的豬前肘，表皮的殘毛用小鑷子夾凈，燎一下，然后用鋼絲球刮洗干凈，浸泡洗凈。肘子冷水下鍋，加入料酒、姜片、蔥段。大火燒開后，撇去浮沫，煮8-10分鐘。撈出肘子，用溫水沖洗干凈表面的雜質(zhì)。

鍋中倒入食用油，放入冰糖。開中小火慢慢加熱，用鏟子不停攪拌，防止糊鍋。從大塊融化成液體，再從液體變成淺黃色，然后是琥珀色，最后變成棗紅色，冒起細(xì)密的小泡泡。迅速將焯好水的肘子放入鍋中，快速翻炒，讓每一面都均勻地裹上糖色。

第三步：

肘子上色均勻后，加入姜片3-4片，蔥段2-3段，八角2-3顆，桂皮一小塊，香葉2-3片，翻炒出香味。烹入料酒，去腥增香，然后加入生抽4大勺，老抽1大勺，翻炒均勻。加入足量的開水，大火燒開后，轉(zhuǎn)小火慢燉。蓋上鍋蓋，燉煮至少1.5小時(shí)至2小時(shí)。

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第四步：

打開鍋蓋，轉(zhuǎn)大火收汁。根據(jù)口味，嘗一下湯汁，加入鹽。收汁時(shí)不停地用勺子將湯汁淋在肘子上，讓它更加入味，色澤更漂亮。當(dāng)湯汁變得濃稠，就可以關(guān)火了。撒上少許蔥花或香菜點(diǎn)綴一下，一道色香味俱全的冰糖肘子就大功告成了！

輕輕用筷子一撥，皮肉就能輕松分離，豬皮Q彈粘唇，瘦肉酥爛不柴，每一口都充滿了膠質(zhì)和濃郁的醬香、焦糖香。配上一碗白米飯，簡直是人間至味！怎么樣，朋友們？這道冰糖肘子的做法是不是比你想象中簡單多了？雖然需要一點(diǎn)點(diǎn)耐心，但當(dāng)那香氣四溢、紅亮誘人的肘子端上桌時(shí)，所有的等待都是值得的！