大家好，歡迎來到農村美食課堂，鮑魚紅燒肉怎么做呢？今天給大家分享一個鮑魚紅燒肉的家常版做法，味道鮮美又下飯，成本也不貴，喜歡吃肉的朋友一定要試試這個做法。

準備食材：五花肉一斤，新鮮鮑魚 10 只。調料：老抽、生抽、蠔油、白糖、料酒各適量。

首先我們把五花肉切成小塊，冷水下鍋焯水兩分鐘去血沫，然后撈出控干水分備用。再起鍋加入少許食用油，放入五花肉開始炒制。先將五花肉中的油脂炒出來一些，讓五花肉吃起來不那么膩口。等豬肉表面微黃后，加入兩大勺老抽上色，接著倒入半碗生抽和一小勺蠔油繼續翻炒均勻。

然后我們把提前泡發好的鮑魚放進去，加入沒過材料的清水，開大火煮沸后轉成中小火燉煮 20 分鐘。趁著燉肉的時間，我們來準備一下配菜。準備洋蔥一塊，切成長條；青紅椒各一根，也切成圈備用。

時間到了之后，我們嘗一下湯汁的味道，如果偏淡的話就加點雞精調味。最后我們把切好的配菜倒進去，轉成大火收汁即可出鍋裝盤。一道營養美味的鮑魚紅燒肉就做好了，鮑魚的鮮甜加上紅燒肉的香糯，真的是太好吃了！

如果你也喜歡這道菜，趕緊收藏起來學著做吧！下面我來給你講一下注意事項：

第一，鮑魚要提前用清水浸泡，去除上面的泥沙。

第二，五花肉要先炒出油脂，這樣做出來的紅燒肉才不會油膩。

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第三，鮑魚在燉的時候不要蓋上鍋蓋，這樣燉出來的鮑魚口感更嫩滑。第四，最后收汁的時候一定要留點湯汁，因為這些湯汁拌米飯真的超級好吃！

下面是制作鮑魚紅燒肉的具體配料配方，想吃的朋友可以參考學習制作喲！

鮑魚 10只，五花肉 350克，冰糖 適量，蔥 適量，姜 適量，八角 2個，生抽 2勺，老抽 1勺，料酒 適量，白芝麻 少許。