【红烧排骨】
by 毛毛妈
下午有点事，晚饭就做的晚了。我们家毛毛是没有肉不行的，干紧将我的心头好最新款七功能的快煲电压力锅拿了出来，前后45分钟，这道好吃的红烧排骨就上桌了。
用料:
1：猪小排或肋排1100克；
2：橄榄油1大匙，葱1条洗净切段，姜2-3片，八角1粒，丁香2粒，红曲米1茶匙或红糟酱1.5大匙；
3：厨酒1大匙， 老头抽酱油 1.5大匙，生抽酱油1大匙，头抽酱油1大匙，盐1/2茶匙，蜂蜜1.5大匙，水4大匙。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、将排骨切开用温水洗净，然后冲入开水烫2分钟（图1），再洗净沥水待用。
2、 电压力锅加1大匙橄榄油，按【煎炒Sauté】键，选高温档，放入葱段，姜片，八角，丁香炒香（图2）。然后放入洗净的排骨和红曲米（图3），再翻炒2-3分钟。
3、接着放入厨酒翻炒记下，然后依次放入所有剩余3料（图4）。盖上盖子，排气阀放置密封位置，选【手动】档35分钟（图5）。
4、程序完成后冷5分钟，放气打开盖子（图6）。再按【煎炒Sauté】键，选高温档，收汁至浓稠，即可盛出上桌了。
Virtually all of what you mention is astonishingly legitimate and it makes me wonder the reason why I hadn’t looked at this with this light before. This article really did turn the light on for me personally as far as this particular issue goes. However there is actually 1 point I am not necessarily too comfy with and while I try to reconcile that with the actual core idea of the issue, let me observe exactly what the rest of the subscribers have to point out.Nicely done.
Yeah bookmaking this wasn’t a speculative decision outstanding post! .
Great line up. We will be linking to this great article on our site. Keep up the good writing.
Hello! I could have sworn I’ve been to this blog before but after browsing through some of the post I realized it’s new to me. Anyways, I’m definitely happy I found it and I’ll be book-marking and checking back frequently!