【红糟烧肉】
by 毛毛妈
这个红糟肉也是照着LD老家福州的做法弄的。让我惊讶的是，毛毛居然也喜欢。
用料:
1：带皮前腿肉1500克，最好用五花肉；
2：橄榄油2大匙，姜蓉1大匙，红糟4大匙；
3：福建老酒3大匙，糖2大匙，盐1茶匙，金兰老抽酱油1.5大匙，煮肉的汤1杯；
4：鸡粉1/4茶匙（可省）。
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.、肉洗净切块，放入高压锅内，加水到快与肉块平齐（图1）。置炉上开大火，上汽后调中小火压20分钟，冷后打开。
2、不粘锅置炉上开大中火，放2大匙橄榄油，炒香2料里的姜蓉（图2），然后下红糟炒香（图3）。
3、依次下3料煮滚（图4），然后放入煮好的肉块，兜匀（图5）。
4、中火炒至汁浓，放入4料兜匀出锅。
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This part is an excerpt from Local weather change adaptation § Scale back risk factors: vulnerability and publicity.