【南乳排骨】
by 毛毛妈
今天这个南乳排骨是咸甜味的，腐乳香味浓郁，很下饭好吃。
用料:
1：猪小排或肋排1000克；
2：橄榄油1大匙，葱2条洗净切段，姜2-3片；
3：厨酒1大匙，南乳2块（红腐乳）研碎，南乳汁2大匙，老头抽酱油 2大匙，生抽酱油1大匙，糖2大匙；
4：香油1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、将排骨背面的筋膜撕掉，排骨切开洗净待用。
2、不粘锅加1大匙橄榄油，置炉上开大火，放入排骨（图1）翻炒3-4分钟至有焦香味。然后放入葱段与姜片再炒1分钟（图1）。
3、 放入1大匙厨酒翻炒几下，然后依次放入所有剩余3料煮滚（图3）。如果有电高压锅，就将所有排骨连汁转入电压力锅内胆里，盖上盖子，排气阀放置密封位置，选【手动】档36分钟。程序完成后冷5分钟，放气打开盖子。再按【煎炒Sauté】键，选高温档，收汁至浓稠。下1茶匙香油拌匀离火，即可盛出上桌了。
4、 没有高压锅的话，原锅加水2杯（图3），调中小火，盖上盖焖煮1小时45分钟，中间搅拌下。然后打开盖子，大中火收汁至汁浓稠（图4）即可。
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