【羊肚菌烧排骨】
by 毛毛妈
国内带回来一盒干羊肚菌，用它烧了排骨，超好吃的。
用料:
1：猪肋排1400克；
2：干羊肚菌75克；
3：牛油果油 或橄榄油1.5大匙，葱1条洗净切段，姜2-3片；
4：厨酒1大匙，头抽酱油1大匙，老抽酱油1大匙，生抽酱油2大匙，红糖1大匙，水3杯；
5：香油 1/2茶匙.
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、羊肚菌提前用冷水泡软，洗净沥水待用（图2）。将排骨背面的筋膜撕掉，排骨切开洗净待用。
2、不粘锅加1.5大匙油，置炉上开大中火，放入葱段，姜片及排骨（图2）翻炒3-4分钟至有焦香味。
3、放入1大匙厨酒翻炒几下，然后依次放入3种酱油（图3），然后放入3杯水（图4），盖上盖煮滚。调小火煮1小时（图5），放入羊肚菌（图6），盖盖再继续煮30分钟。
4、打开盖子调大中火，收汁，放入1茶匙香油，翻拌均匀，盛入大碗里上桌。
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