![](http://qimg.cdnmama.com/gz/data/attachment/forum/202303/30/153613ypp1dniy1vz3vsvr.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
做法也简单,总结六字句:一焯二爆三炆: 1.焯水:把排骨斩成5,6cm长度(大概一条排骨斩三,四块左右),凉水下锅去血水,再用清水洗干净沥水
![](http://qimg.cdnmama.com/gz/data/attachment/forum/202303/30/153613wnyznn2ot9n9rnbu.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
2.爆炒:锅里放油,加入白糖或冰糖,炒个糖色,倒入排骨,让每块排骨都裹上糖色,放在锅的一边,另一边放下香叶,桂皮,八角,蒜,姜爆香,再与排骨一起爆炒一下,加入一点酱油炒匀。
![](http://qimg.cdnmama.com/gz/data/attachment/forum/202303/30/153613fbklcslqzl7gsh46.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
![](http://qimg.cdnmama.com/gz/data/attachment/forum/202303/30/153613grkvi53jgrfgdkuy.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
3.炆焗:加入热水约到平排骨表面,大火烧开转中小火炆焗30一40分钟(刚好家里有几个土豆要消灭,起锅前15分钟把切滚刀的土豆放进去),到排骨看到有骨肉分离状态就可大火把汁收一下,香酥入味的红烧排骨就可以出锅了。
![](http://qimg.cdnmama.com/gz/data/attachment/forum/202303/30/153613ovv3mw7wm4wo4zpc.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
![](http://qimg.cdnmama.com/gz/data/attachment/forum/202303/30/153613tjozzzw7n7wfbgb9.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
![](http://qimg.cdnmama.com/gz/data/attachment/forum/202303/30/153613cl36j340l2fjtjbs.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
![](http://qimg.cdnmama.com/gz/data/attachment/forum/202303/30/153613nvzldt66t6fxzl27.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)