【糖醋排骨】
by 毛毛妈
这款糖醋排骨是免炸版，用电压力锅先压熟，比较快捷的一个菜，适合上班的妈妈们。
用料:
1：猪小排或肋排900克，水1/2杯；
2：橄榄油1大匙；葱1条洗净切段，姜2-3片，番茄酱2大匙；
3：糖醋汁：米醋或镇江香醋2大匙，糖3大匙，生抽酱油 1大匙，头抽酱油1大匙，盐1/3茶匙，水3大匙，生粉1茶匙；
4：香油 1茶匙。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、将排骨背面的筋膜撕掉，排骨切开用热水洗净待用（图1）。将3料的调味汁料放一小碗里拌匀待用（图2）。
2、将排骨放入入电压力锅内胆里，加1/2杯水（图3），盖上盖子，排气阀放置密封位置，选【手动】档22分钟。程序完成后等5分钟，放气打开盖子（图4），捞出排骨待用。
3、不粘锅置炉上开大中火，加1大匙橄榄油，放入2料里的葱段，姜片，番茄酱炒30秒（图5），放入排骨（图6）炒至焦香。然后放入拌匀的3料糖醋汁（图7），翻炒至汁浓（图8）。淋下香油 1兜匀就可以出锅了。
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