朋友們，今天咱們來(lái)聊一道能瞬間點(diǎn)燃餐桌氣氛的硬菜——鵪鶉蛋燉紅燒肉！想象一下，那紅亮誘人的五花肉，肥而不膩，入口即化，再配上Q彈入味的虎皮鵪鶉蛋，每一口都是大大的滿足。做法一點(diǎn)都不復(fù)雜，跟著我一步步來(lái)，做出驚艷全場(chǎng)的美味！

食材清單：

靈魂主角：新鮮五花肉500克

黃金配角：新鮮鵪鶉蛋20-30個(gè)

甜蜜擔(dān)當(dāng)：黃冰糖1勺

增香三劍客：

生姜：1大塊

大蔥：1段

大蒜：4瓣

香料天團(tuán)：

八角：2顆

桂皮：1小段

香葉：3片

調(diào)味聯(lián)盟：

料酒：2湯匙

生抽：3湯匙

老抽：1湯匙

食用油

制作步驟：

1.五花肉用流動(dòng)的清水沖洗干凈，然后大刀闊斧切成3厘米見(jiàn)方塊。肉塊冷水下鍋，加入1湯匙料酒和一半的姜片。開(kāi)大火燒開(kāi)，浮沫用勺子撇干凈。煮3分鐘，然后把肉塊撈出來(lái)，用溫水沖洗掉表面殘留的浮沫，瀝干水分，擦干。

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2.鵪鶉蛋冷水下鍋，水開(kāi)后煮7分鐘，就熟了。鵪鶉蛋撈出來(lái)，立刻浸泡在冷水里。浸泡3分鐘，全部剝殼，擦干水分，備用。

3.鍋里倒入少許食用油，燒熱，鶉蛋擦干水分后放進(jìn)去，轉(zhuǎn)中小火慢慢炸。炸到鵪鶉蛋表面金黃起皺，撈出來(lái)，瀝干油分了。

4.鍋洗凈燒干，倒入少許底油，然后放入冰糖。全程保持小火！慢慢加熱，冰糖變成漂亮的棗紅色。

5.鍋里全是細(xì)密的小泡時(shí)，馬上把瀝干水分的五花肉塊倒進(jìn)去，快速翻炒，讓每一塊肉都均勻地裹上這層亮晶晶的糖色。

6.剩下的姜片、蔥段、拍散的大蒜、八角、桂皮、香葉，一股腦兒全放進(jìn)去，繼續(xù)用中小火煸炒。把這些香料的香味都激發(fā)出來(lái)，和肉香、糖色香充分融合。

7.沿著鍋邊烹入1湯匙料酒，刺啦一聲，酒香瞬間蒸發(fā)，帶走肉腥。然后加入3湯匙生抽提鮮，1湯匙老抽上色，快速翻炒均勻，讓肉塊的顏色更加紅潤(rùn)誘人。

8.加入足量的開(kāi)水！沒(méi)過(guò)所有的五花肉，并且略高出1-2厘米。大火燒開(kāi)鍋中的湯汁后，轉(zhuǎn)成小火，蓋上鍋蓋，慢燉30-40分鐘。

9.打開(kāi)鍋蓋，把我們炸好的虎皮鵪鶉蛋加進(jìn)去。用勺子輕輕地把它們埋到湯汁里，嘗一下湯汁的味道，根據(jù)口味，加入適量的鹽進(jìn)行調(diào)味。蓋上鍋蓋，繼續(xù)用小火咕嘟咕嘟燉上15-20分鐘。

10.開(kāi)大火收汁啦！用鍋鏟不停地翻動(dòng)，湯汁變得濃稠，呈現(xiàn)出那種亮晶晶、油汪汪的狀態(tài)時(shí)，就可以關(guān)火了。別把湯汁收得太干哦，留一點(diǎn)點(diǎn)精華湯汁拌米飯，那滋味，簡(jiǎn)直是人間值得！

當(dāng)當(dāng)當(dāng)當(dāng)！一盤(pán)香氣撲鼻、色澤紅亮、令人垂涎三尺的鵪鶉蛋燉紅燒肉就大功告成啦！看著那顫巍巍、晶瑩剔透的五花肉，肥而不膩，入口即化；還有那吸飽了濃郁湯汁、Q彈入味的虎皮鵪鶉蛋，是不是已經(jīng)控制不住口水，迫不及待想來(lái)一碗熱騰騰的白米飯了？趕緊動(dòng)手試試吧！