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红烧猪蹄

经典家常菜，经过焯水、慢炖和收汁，猪蹄软糯入味、酱香浓郁，富含胶原蛋白，入口Q弹不腻

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准备材料#

单位说明

材料清单

  • 原材料

    • 猪蹄 ········································································································································································································ 3斤

  • 预备香料

    • 蒜 ········································································································································································································ 6-8瓣
    • 姜 ········································································································································································································ 6-8片
    • 大葱 ········································································································································································································ 手指长的一段
    • 花椒 ········································································································································································································ 20个左右
    • 八角 ········································································································································································································ 2个
    • 香叶 ········································································································································································································ 1片
    • 肉桂 ········································································································································································································ 干辣椒大小
    • 干辣椒 ········································································································································································································ 8-10个

  • 预备调料

    • 冰糖 ········································································································································································································ 10-12颗
    • 料酒 ········································································································································································································ 5勺
    • 生抽 ········································································································································································································ 3勺
    • 老抽 ········································································································································································································ 1勺

操作步骤#

  1. 起锅烧油​

    葱 切散，姜 切片，蒜 切片

    热锅凉油，等油温升高丢入葱姜蒜爆香

    热锅冷油是利用了莱顿弗罗斯特效应防治粘锅，如果不理解那就听话照做就行，手放到锅上方 30 - 50 厘米可以感觉到温度代表锅热，可以倒油

    油温过高后会冒烟，不要等到他冒烟，过高的油温会直接把加进去的东西炸糊，手放到锅上方 30 - 50 厘米可以感觉到温度，或者木筷子插进去会出现一点点细小的气泡即可

    葱姜蒜爆香很快，几秒钟就好，抽油烟机好的朋友靠近闻一闻，是可以闻到香味的，火不要太大，会糊

    丢入八角、香叶、肉桂、干辣椒、花椒，继续翻炒出香味

    也是几秒钟就好，火不要太大，会糊

    炒香的调料全部捞起，锅里只剩下炒香的油

  2. 猪蹄炒糖色​

    油里丢入 冰糖，炒至全部融化

    用中小火，火不要太大，糖会糊，中小火用油温慢慢化开他

    倒入 猪蹄，翻炒到均匀上色

    不要炒很久，简单翻一下，挂上颜色了就继续下一步，如果炒过了会导致猪蹄发苦

    一定要用中小火，火开太大也会导致炒出来的猪蹄发苦

    加入 料酒、生抽、老抽、翻炒均匀

    加入先前捞出的调料，继续翻炒均匀

    炒两下炒匀就行，本身就不是为了炒熟，而是为了炒匀，让它们混合起来，不要恋战，炒太久就不好吃了

  3. 煮猪蹄​

    锅中直接加入热水，没过猪蹄即可

    大火烧开后盖盖，小火煮一个半小时

    小火盖盖后水不会那么快被煮干，但是依然建议每隔十分钟确认下有没有烧干，以防万一

    一定要用热水，由于最后要把汤汁都收掉，所以只要不烧干就没问题，通常不需要加水，但是如果要加水一定记得加热水，凉水会导致猪蹄温度快速下降，导致肉质变得紧实，口感变差

  4. 大火收汁，装盘开吃​

    一个半小时左右可以试下咸味够不够，不够的话可以再加点生抽

    加盐也可以，但是不建议加盐，一般建议用生抽增加咸味

    中大火翻炒收汁，收到汤汁粘稠或消失后倒出装盘，开吃！

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