凉凉的天气来一碗热气腾腾的笋片红烧肉，简直不要太爽了。
用料
2-3人量
水发笋干
300克
五花肉
700克
八角
4颗
山奈
2片
姜片
8片
大葱
1跟
红烧酱油
15ml
豆瓣酱
2勺
生抽
2勺
白糖
1勺
料酒
2勺
小葱
2-3根
白芝麻
适量
大蒜
8颗
冬笋烧肉的做法
- 五花肉切块，冷水下锅，加入姜片小葱和2勺料酒，水烧开以后除去浮沫捞出控水备用。
- 锅中一点油，加入姜片，八角，山奈炒出香味
- 加入五花肉炒到表面微微焦黄色
- 加入笋片，大葱段，大蒜炒3分钟。
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- 2勺豆瓣酱炒匀。
- 加入15ml的红烧酱油
- 1勺白糖
- 加入开水，开水的量比锅中食材多一点点就可以，然后盖上锅盖中火顿50-60分钟（相当软糯）喜欢稍微硬点的就40分钟。
