做法
- 把五花肉块从冷水开始焯水煮沸后五分钟。沥干并用冷水冲洗;这一步去除浮沫和杂质,让最终酱汁干净。
- 在厚锅中以中小火加热油。加冰糖不停搅拌至融化、焦糖化成深琥珀色——约三分钟。密切注意;焦糖与烧焦只一线之隔。
- 把猪肉块加入焦糖中小心翻动,直到每块都裹上一层光亮的棕色——肥油会随着糖粘附开始析出。
- 倒入绍兴酒;会嘶嘶收浓。加入两种酱油、姜、葱、八角、肉桂和(如用)辣椒。加水至肉的一半高度。
- 煮至刚好微沸。盖盖煮60分钟。开盖,转中火,再开盖收汁25到30分钟——酱汁应收成糖浆般能挂在勺背的釉。
- 用筷子检查肉——应能毫无阻力穿过肥肉,瘦肉仍成形。盛盘,把糖浆酱汁浇上,配蒸米饭和绿色蔬菜上桌。红烧肉第二天更好吃。
Common questions
Can 红烧肉 be made ahead?
红烧肉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is 红烧肉 spicy?
红烧肉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 红烧肉 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 红烧肉 to make at home?
红烧肉 is approachable for a home cook with basic stove skills — total time about 105 minutes, no special technique required.
Can 红烧肉 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
这道菜与毛泽东相关——湖南是他的故乡,据说他要求红烧肉不放酱油,这是湖南做法。上海版本更甜更亮;湖南版本更干更深;北京版本香料更多。在油中焦糖化冰糖——叫'炒糖色'——是红烧菜的基础,是中餐学徒最早学的技法之一。
