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梅干菜紅燜排骨：傳統(tǒng)美食的現(xiàn)代魅力

司徒趣聞

2025-05-04 02:34 ·福建 ·寵物領(lǐng)域創(chuàng)作者

只因不喜歡吃肥肉，把紅燜五花換成了梅干菜紅燜排骨

用料

梅干菜

一小把

排骨

一根（兩個人用量）

姜片

四五片

白糖

適量

耗油

適量

生抽

適量

梅干菜紅燜排骨，連湯汁也不放過的做法

梅干菜切小塊浸泡

排骨加入調(diào)味料腌制

抓干水份

排骨先用油翻炒

加入梅干菜翻炒

加水

調(diào)味，白糖的量看各自接受的甜度，蓋上鍋蓋燜煮10-15分鐘

轉(zhuǎn)入砂鍋燉煮五分鐘
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