滷味配方
楊惟雯
以下為你提供一些滷味制作秘訣：
一、主料：
豬腳、雞爪、牛肉、豬肚、排骨、雞蛋…，只要自己喜歡吃什麼就買什麼。
二、配料：
八角、香葉、草果、花椒、辣椒、老薑、鹵調料袋、白糖、鹽、油…；
三、滷製步驟：
1、冷鍋中倒入適量的油，放入糖；不斷翻炒，直到糖融化；白糖會慢慢的凝結在一起；變成暗紅色的泡泡；顏色越來越紅，變成紅色的珠子，關火；
2、加入香葉、草果、花椒、辣椒、八角爆炒；
3、放入鹵調料和老薑；
4、將炒好的滷料放入燙過，加入水，大火煮開；
5、主料都先過水、洗淨。
6、準備大鍋一口，鍋底鋪上竹墊，以免鍋底的肉焦糊了。
7、將主料放入鍋中（切記無論滷什麼料都放上一條肥一點的五花肉），將備好的滷料放入。
8、另取一鍋煲點高湯，比如：排骨高湯（沒有高湯也可以用清水代替）。
9、放雞精、食鹽、料酒、耗油、生抽適量（切記一定要生抽，不要老抽，老抽滷出來的東西很容易變色），
10、加入煲好的高湯直至湯沒過滷料，滷料可以鹹一些，淡了不好吃。
大火燒開轉文火。
11、滷料因材料的不同時間是有區別的，一般的經驗：
豬肚35-45分鐘，牛肉40-50分鐘，排骨40分鐘，雞翅15分鐘，雞爪30分鐘，鴨心只要10分鐘，豬腳1小時，一樣樣根據時間取上來，
12、滷完後–關火，再將這些滷料放入滷水中浸泡，讓味道完全滲透進去，若在滷水鍋裡浸泡幾個小時味道更佳。切記不要蓋鍋蓋，否則就變成燜料，滷出的東西就會不好吃了。
13、出鍋！
有了這些滷味秘方，以後您就可以在家開心吃滷味啦~
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