如何燒醬排骨？
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這樣燒醬排骨最好喫
豬排骨100公斤 優質
醬油
13公斤白糖
3.5公斤 精鹽9公斤丁香
0.02公斤 大料0.5公斤桂皮
0.5公斤 蔥0.5公斤 姜0.15公斤 料酒3公斤 硝酸納少許1.選料：選用飼養期短，肉質鮮嫩的豬，取其前夾心
肋排
，剁成100克重的小塊。
2.醃製：將小塊的生排骨放在缸內，加進精鹽和已溶解的
硝酸鈉
，並用水棒攪拌，使鹹味均勻，攪至排骨滋潤「出汗」時取出，晾放一晝夜，瀝盡血水。3.燒煮：將生排骨放入鍋內煮一個開，撇去湯肉中的血沫、浮油和
碎骨
屑等。煮後撈出，並用清水洗乾淨再放入「鍋墊內」(燒煮熟肉製品
特製的竹篾筐)。並將大料、桂皮等香料裝入布裝放在鍋中最下面。加水和老湯，湯水量與鍋內排骨齊平，順序加入醬油，料酒和鹽。蓋上鍋蓋用旺火燒煮2個小時左右，改用文火燜10～20分鐘，待湯變濃時即退火出鍋[2]
攤於大盤中，放在通風處涼卻。4.
制鹵
：從鍋內取出原汁加糖，用文火熬10～20分鐘，使湯汁濃縮成滷汁，澆在燒熟過的排骨上即成醬排骨。推薦閱讀：
