龍骨不僅可以煮火鍋，鹵著吃，還能紅燒著吃，加些醋和糖口味更佳

用料

龍骨

750克

生抽

35克

白糖

50克

紅醋

50克

香醋

25克

桂皮八角香葉

各1小塊

姜片

5片

咸甜話梅

3個

料酒

50克

開水

750克

干辣椒（不辣）

5個

秘?紅燒龍骨，糖醋口味（超級好吃）趕快來試試看吧的做法

1. 準備好食材

1. 熱鍋熱油放入龍骨姜片大火煎制成外表微微金黃

1. 放入白糖大火一同炒至，炒制龍骨裹上糖色

1. 淋入生抽，料酒加蓋15秒激發出香味，隨后再往里加紅醋

1. 倒入開水沫過食材加入桂皮八角香葉干辣椒話梅大火煮個5分鐘放入壓力鍋上氣壓25分鐘
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1. 將肉壓軟倒出鍋中，取出桂皮八角香葉干辣椒，淋入少許香醋，嘗嘗是否夠味夠了就可以了，不夠的話糖和醋可自行在添加轉大火收汁

1. 將湯汁收汁至少許后即可關火

1. 出鍋裝盤，撒上少許蔥花即可