人間煙火氣，最撫凡人心。這時候，就饞一口熱乎扎實的肉——厚實的大排裹著濃油赤醬，壓在米飯上，湯汁滲入米粒的每一條縫隙，再挑食的胃都得乖乖投降！今天教你做的蔥燒豬大排，簡單粗暴零失敗，廚房新手也能做出讓全家稱贊的硬菜。

豬大排不是隨便一塊瘦肉就行！它最好是帶骨的豬外脊，也就是貼著脊梁骨外側的那條肉，外延帶一圈白色肉筋的才是正主。這塊肉瘦而不柴，嚼起來有彈性。買時讓攤主切厚片，回家自己再加工：用刀尖把大排邊緣的白色肉筋“咔嚓”切兩刀，下鍋絕不縮成麻花；刀背橫豎捶打兩面！輕柔點，像給肉做馬殺雞就對了。肉排洗凈，擦干。

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肉排捶好后，丟進盆里，加2勺料酒、1大勺生抽、1小撮白胡椒粉、1個雞蛋。重點來了：分3次倒入30克蔥姜水，蔥段、姜片、開水提前混合，泡20分鐘。每一次都瘋狂抓揉到肉吸干水分，最后裹15克紅薯淀粉，攪勻，保鮮膜封好，冷藏腌30分鐘。

第三步：

平底鍋倒油，鋪滿鍋底，燒到筷子插進去冒小泡。大排抖掉多余淀粉下鍋，中火每面煎1分鐘，變色就翻！兩面金黃，盛出。鍋里留底油，先下1大把蔥白段，煸到焦邊，再放一把蔥綠。煎好的大排鋪在蔥山上，淋生抽3勺、老抽半勺、冰糖15克、料酒1勺和熱水250ml。蓋蓋！大火煮沸轉中小火燜10分鐘，中途翻一次面。關火！

做好的大排油潤發亮，筷子一壓汁水直冒。咬一口，肉嫩到像會呼吸，蔥香混著醬甜在嘴里炸開——什么減肥計劃、養生食譜，此刻統統都管不了了。