春節(jié)聚餐的一道菜-燜羊肉,開蓋香氣撲鼻,跟飯店里的味道一樣香
用料
羊腩肉
3斤
1塊
醬汁材料
紅腐乳
2塊+1勺汁
蠔油
1勺
柱候醬
1勺
海鮮醬
1勺
生抽
3勺
米酒
5勺
花生醬
半勺
后加香料
白胡椒粒
3克
香葉
3片
黃片糖
1小塊
沙姜
1塊
蔥段
4根
甘蔗
2節(jié)
老抽
1勺
陳皮
1塊
可選配菜
白蘿卜,馬蹄
香悶羊肉的做法
- 買的新鮮羊腩肉,切塊泡水里清洗幾次去掉血水,冷水下鍋煮開煮2分鐘撈出洗干凈瀝水
(如果找到龍眼樹的話掰一根樹枝一起煮,可以很好的去騷味)

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- 準備些蔥段,大蒜,姜片,胡椒粒,陳皮,沙姜,甘蔗砍小塊,一小塊黃片糖

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- 按照配料醬汁需要的醬汁材料準備好放進碗里攪拌均勻

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- 熱鍋不放油,放羊肉進鍋中小火炒干水分,加入2勺米酒炒至表皮微黃,盛出來
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- 熱鍋下油下姜蒜蔥煸炒出香味到入醬汁炒香

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- 移到砂鍋里,加入剛好沒過羊肉的開水,繼續(xù)大火燒開轉(zhuǎn)小火慢燉一小時左右,嘗試味道合適就可以出鍋

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