【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。
Almost all of the things you state happens to be astonishingly accurate and it makes me ponder why I hadn’t looked at this in this light previously. This particular piece really did switch the light on for me personally as far as this particular issue goes. Nevertheless there is actually 1 point I am not necessarily too cozy with so whilst I attempt to reconcile that with the core theme of your issue, let me observe exactly what the rest of your visitors have to say.Well done.
Usually I do not read post on blogs, but I would like to say that this write-up very forced me to try and do so! Your writing style has been surprised me. Thanks, quite nice post.
After I initially commented I clicked the -Notify me when new comments are added- checkbox and now every time a comment is added I get four emails with the same comment. Is there any means you’ll be able to remove me from that service? Thanks!
Have you ever thought about including a little bit more than just your articles? I mean, what you say is valuable and all. Nevertheless think about if you added some great pictures or videos to give your posts more, “pop”! Your content is excellent but with pics and clips, this site could certainly be one of the very best in its field. Awesome blog!