![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMP9u2vCV_6NngotPyyK4tspSfv7-FpG0MErarlDD8VBBbCkQPjLonSvzG7KrLIVJzSdQfpiX0ftyvwCCgVW1knaREhcVIBvuQoTJkMhC7pgN2hE7c0-ruMKJJdjMsOYKxDeJ6G889pZ9/s640/1.jpg)
每個入廚房的人,總有那麼一兩個擅長好菜,從菜品一掃而空,我們投來讚賞的目光,心裡甚是滿足。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjT2KEedEwNbJVCJlHgTpWX_aRSDu47BKOWwmkAni87BtmDwoqW2V3X8ifJsmFKMNlvS9Kz1SEWLPGLNxHvaPzM9mdcx-sIxcMx32VYtN8Z7szmAzpWr4NvN-K1_dhkrj-or7tbq2QHwgB/s1600/1.jpg)
這道菜是在朋友那吃飯時品嘗到的,一向忘不了這個超級甘旨滋味,特意請教朋友的,所以這次共用一下這道題製作方法。
讓你家人朋友對你做的菜,拍案叫絕。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLbiVHjkbHL0EkwB_61jeD41wfV6ruTrf0WcdkVrcSHvyQ3IfTB_MNnya1q6-p6wQaQSexYlqsRXCAXCrjTaaV_CQUs-QyeQ6QIKBX1Pe1FAGjHp1U1u7UeSQuNvvOWd3A2kn8zXmPoPDS/s1600/2.jpg)
製作方法也很簡略,預備梅頭排一條,最佳選肥一些排骨,怱和薑蒜適量,蒜米去皮就行,不用切碎。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWUT6pv_z1nvNHPBJBfF9CyLlvKH2fYdpIUsziKMoS5M39f6hlXTEaFAktV5lRKtMaJBBpwgxe57wcdsxODAqsJsxionpaPQLkh4LWcui_HDaXOuNaBkS4ATr40catQ9dASae6JXS-v-GP/s1600/3.jpg)
重頭戲來,這道菜關健配料配比來了,只需記住這1234配比,1匙酒、2匙糖、3匙醬油、4匙醋,好滋味就這麼簡略。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ym6GrZbDTVsdfpQzDlkySREQZNCuUCeAOrVj3p7Id6L8-O_wvA-yOhyphenhyphenVvznXbGAbf0CiKNkU2JhMXkYTxuZNPILPnZufC2lBF5Wuo2GgWFFKovGTJWR1liFEGzSYsPW9hih98nZtHEXL/s1600/4.jpg)
參加調味料拌勻,靜置十幾分鐘入味。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yi76VdgO8yFx0Nf-Q-8czg-i50Iy_n8z9EVUmNspM8ovt7gHIhHGWDw09X3y37KvfD635YhqLi7GTXGZ6xZrj4V0Dz3q7tnzRGzJkccl6VZXFDpYzo_GpVJUCqHIm0LMOMp97q8SlO9X/s1600/5.jpg)
大火燒開,轉小火慢煲,排骨中自帶水份,不需另外加水
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJq9mOkbCGEQOf32_X3604hE8KOafzsmeKjzDOvryxV1btl7HIqMGHA7Vr2_oolAHTlTHkS-kWMt8W_kUq2Cpqp3LgRjXqWlzf4orbpbmK28y7mtKAJiI5-pxTCn7TUEz_B9JVWzOs5LK/s1600/6.jpg)
待收汁帶幹時分參加蔥段
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBxL_NU-a-GlDbBvJTfT5UOQJrMMjum5JWrXyGiL6TiRHQhz6hwdVx5ByHaNiy41bH3RG4Vh3unEk1LAIDDC814QLz0OxWsr7TJ1KGC_TKyUY4h5Gt_IL2otnd6drhhSNrO6NdOsB8Gp0p/s1600/7.jpg)
用鏟子不斷拌和,至水幹出油,就可以關火,使用瓦煲的餘溫, 焦香味會撲面而來,要的即是這種滋味。
趁熱上桌,翻開煲蓋,滿台皆香了。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK9toLcks9qJzZRgbR2zQn514tVQBEp9po1dKzJMsOTpffSD9Em6glSAz7KH-kAmXd17uRFRZtnOCJ7GJPhSf-2C8DoeYoKReG5c3iU26rqyLLqJqc7ovkQTMO9mns7e92RWQa-05Ya9ML/s1600/8.jpg)
马上点这分享