【苏式红烧肉】
by 毛毛妈
这次用 电压力锅先压，然后收汁比较快速，很好吃。
用料:
1：五花肉1000克，切1.5厘米方块，或用去骨蹄髈1000克，洗净备用；
2：绍酒1大匙，镇江香醋2茶匙，万字牌生抽酱油3大匙，金兰老抽酱油2大匙，冰糖25克。
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、肉切块后放水里泡20分钟沥水。将洗净沥水的肉放入电压力锅内锅里，然后放入所有2料，拌均匀（图1），加盖选手动档（Manual），40分钟，启动程序。
2、电压力锅完成程序后，等5分钟，放气减压打开盖（图2）。
3、将肉连汁倒入不粘锅置炉上开大中火火，收汁，直至汁浓稠。就可盛出上桌了。
爱心分享：
1、如果没有高压锅，用普通锅，要加水1.5杯煮滚后调小火焖煮1小时45分钟后收汁。
For big meetings, being strict about meetings administration is the only manner and employing professional instruments to track participant responses, ensure that they have locations to remain, copies of supporting materials in advance and that the assembly venue booked is still appropriate when it comes to measurement and site as the participant listing is firmed up is crucial if oversights are to be prevented.
We got here up with an ice choose in the ear, and throwing a baby right into a washing machine, and decapitation by a ceiling fan and so forth.