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無鍚排骨



材料:

腩排6塊
薑30公克
蔥1根
桂皮1根
八角3粒
紅麴米1茶匙
水500㏄

調味料:

紹興酒3大匙
蠔油1大匙
醬油1茶匙
鹽1/4茶匙
糖1茶匙

作法:

 1.腩排泡水1小時,再沖水10分鐘以去腥膻,接著放入滾水中汆燙,再撈出瀝乾,備用。
 2.薑切片;蔥切段;桂皮、八角、紅麴米裝入滷包中,備用。
 3.熱鍋,加入少許油,放入作法2的薑片、蔥段煸香,備用。
 4.取一不鏽鋼鍋,放入作法1的腩排、作法2的滷包、作法3的薑片及蔥段與所有調味料,續加入500㏄的水,煮至滾沸後轉小火續煮約1.5小時,至湯汁收乾後即可(盛盤時可另加入綠色青菜圍邊裝飾)。

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