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做法還是比較簡單的
推薦高壓鍋壓完那一步一定要嘗嘗（無敵美味）
咸淡口這一步就用生抽找好就可以了
然后就直接開吃不用在繼續(xù)做下一步了?。?br/>（下次我會換個版本直接用蔥油拌面的蔥油和蔥葉去代替排骨里的生抽和生小蔥壓完直接用蔥油炒一點放排骨水大火收汁步驟去做估計會更好吃）

用料

排骨

1斤

小蔥

350克

生抽

3/4炒菜勺

姜片

4片

大蔥段

2段

大料

1顆

大紅袍花椒

5-10克

玉米淀粉

適量

香油

2小勺

蔥燒排骨的做法

香噴噴的蔥燒排骨

蔥香濃郁

冷水下鍋
蔥花姜片
燒開后中間撈出排骨不用關(guān)火
這樣血沫會粘上的特別少

壓力鍋放一把大紅袍
一個蔥段
4片姜片
一顆大料

生抽適量稍微多一點大概3/4炒菜勺
因為要添沒過排骨的開水
味道會淡的

熱水清洗干凈排骨

添沒過排骨的開水

壓力鍋30分鐘

時間到手動排氣我的排骨不抗燉這個時間正好
有一說一這一步就可以吃了
不需要再進(jìn)行下一步了
這個時候吃無敵的香

小蔥洗干凈擦干凈水分
350克就夠了

砂鍋里放入蔥白稍微多一點
剪成和鍋差不多大的一段

不粘鍋放半勺食用油
小火姜片蔥段煸蔥油

蔥白蔫巴了就放蔥葉

一直到這個狀態(tài)
撈出扔掉

排骨粘一層玉米淀粉

小火下鍋煎一面定型就翻面

這個程度有些過了
要比這個輕淀粉定型了就可以翻面
然后再定型就可以撈出來了

煎老了 nonono

砂鍋燒熱放2小勺香油
然后聽到鍋里有聲音了
并且有香味

放入排骨
（我這個程度就煎老了，不要這樣）
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金光淀粉定型就可以