【百叶蹄膀】
by 毛毛妈
我们家LD喜欢吃蹄膀，加些用干豆腐皮做的百叶结，真是很好吃下饭。
用料:
1：蹄膀2包3000克，剔骨切块洗净备用；
2：油2大匙，葱2条洗净切段，姜片3-5片，八角1-2粒，丁香2-3粒，福建红糟1.5大匙；
3：厨用蒸酒1大匙，镇江香醋1大匙，万字牌生抽酱油3大匙，老抽酱油2大匙，糖2大匙，盐1茶匙，水2杯；
4：干豆腐皮（百叶）一包300克，切厘米条，打结。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
做法：
1、不粘锅，加2大匙油，置炉上开大火，炒香葱段，姜片，八角，丁香和红糟，放入肉块炒至焦香（图1）。
2、依次放入3料煮滚，调小火焖煮1小时（图2）。然后放入百叶结（图3），再焖煮1小时，收汁就可出锅了。
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