盐城十大创新菜特金奖——招牌酱骨，你吃过吗？
今天来看看淮阳楼大厨怎么做酱骨的https://p1-tt.byteimg.com/origin/pgc-image/6f5e88bf876c4251979bb3651095eaf5?from=pc选料考究呢，精选散养草猪的猪脊骨1、猪脊骨焯水，放黄酒 葱姜 去腥https://p6-tt.byteimg.com/origin/pgc-image/15db62e1fa974828ab2b39f6302c7c12?from=pc
2、捞出清洗，控干水分备用https://p1-tt.byteimg.com/origin/pgc-image/d2edd2912bcc42b0a13ea19a047d99df?from=pc
3、将脊骨放入陶瓷锅中https://p3-tt.byteimg.com/origin/pgc-image/b770b251a7bd431aa4e0025dc04dba06?from=pc
4、接下来放大招了放入精选12味名贵中草药秘制而成的香料https://p3-tt.byteimg.com/origin/pgc-image/f73aab0531ed49028f30d0657187ce8f?from=pc
文火焖煮2小时至肉质酥烂入味，即可捞出https://p1-tt.byteimg.com/origin/pgc-image/cee18ee2a64241c2809cfe1a4a74d070?from=pc
5、最后也是最关键的一步熬制秘制酱料至浓稠https://p3-tt.byteimg.com/origin/pgc-image/fe231cdfa11d401ca096492826d332d6?from=pc
把脊骨倒入锅中煸炒https://p3-tt.byteimg.com/origin/pgc-image/09cc9e1668284b8098fdf237d13292c8?from=pc
直至酱汁裹满每一块脊骨，即可出锅摆盘https://p1-tt.byteimg.com/origin/pgc-image/5873be71a240492bbee114d4e062255f?from=pc
“欧风花街杯”盐南高新区十大创新菜特金奖——招牌酱骨，肉质软烂入味，肥而不腻，果然名不虚传
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