如何烧酱排骨？
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这样烧酱排骨最好吃
猪排骨100公斤 优质
酱油
13公斤白糖
3.5公斤 精盐9公斤丁香
0.02公斤 大料0.5公斤桂皮
0.5公斤 葱0.5公斤 姜0.15公斤 料酒3公斤 硝酸纳少许1.选料：选用饲养期短，肉质鲜嫩的猪，取其前夹心
肋排
，剁成100克重的小块。
2.腌制：将小块的生排骨放在缸内，加进精盐和已溶解的
硝酸钠
，并用水棒搅拌，使咸味均匀，搅至排骨滋润「出汗」时取出，晾放一昼夜，沥尽血水。3.烧煮：将生排骨放入锅内煮一个开，撇去汤肉中的血沫、浮油和
碎骨
屑等。煮后捞出，并用清水洗干净再放入「锅垫内」(烧煮熟肉制品
特制的竹篾筐)。并将大料、桂皮等香料装入布装放在锅中最下面。加水和老汤，汤水量与锅内排骨齐平，顺序加入酱油，料酒和盐。盖上锅盖用旺火烧煮2个小时左右，改用文火焖10～20分钟，待汤变浓时即退火出锅[2]
摊于大盘中，放在通风处凉却。4.
制卤
：从锅内取出原汁加糖，用文火熬10～20分钟，使汤汁浓缩成卤汁，浇在烧熟过的排骨上即成酱排骨。推荐阅读：
