# 开箱大吉 牛转钱坤 #
除夕夜 必备硬菜 酱猪肘
做法如下
烙（处理猪皮）这一步不好操作的话，可以 等第二步之后 用刀 把有猪毛的皮 切掉
汆（煮血水）
炸（上糖色，可以在炖的时候 多加老抽 省去这一步）
炖 （小火 每一小时翻面 至少两小时）用慢炖锅 或者高压锅 代劳也可以
蒸 （一小时 ）
一番操作之后
把渣子虑掉 冷却 去除上面的浮油（为了透气这样可以保存久）
老卤 加热 随便放葱姜蒜盐之类
便可以卤一切[呲牙][呲牙]
小tips
煮的时候 加老抽 生抽 料酒 冰糖 花椒 八角 大量葱姜蒜 一点点盐 就可以了 味道根据自己爱好调整。 我不吃太咸的 所以最后出来的是 咸甜口味的
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