紅燒肉香甜松軟，肥而不膩，做法多達二十幾種，味道幾乎一致，但最簡單的做法就是用太太樂宴會紅燒汁來烹飪，因為它是一種復合調味料，鮮甜適口，上色紅潤，一汁成菜，使做菜省時省力。

該文章來自豆果美食達人作者阿冒冒美食

食材

• 帶皮五花肉 400克
• 大蔥 半根
• 小蔥 1根
• 生姜 1塊
• 太太樂宴會料酒 1勺
• 太太樂宴會紅燒汁 10-15ml
• 鹽 適量
• 八角 1@個

步驟

1. 準備好材料備用吃3。

1. 將帶皮五花肉洗干凈，切成丁備用。

1. 大蔥洗干凈切段，姜洗干凈切片，小蔥洗干凈切碎，八角洗干凈備用。
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1. 切好的豬肉丁放入冷水鍋里，加入姜片和蔥段，太太樂宴會料酒1勺，開火煮，開鍋后繼續煮2分鐘去腥，煮好后盛出備用。

1. 不放油將五花肉放入鍋里，開火煸炒五花肉直至微焦，編出肥油。
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1. 加入八角，蔥段姜片繼續翻炒。

1. 加入太太樂宴會紅燒汁10~15ml調味上色。

1. 加入清水適量開火慢燉25分鐘。清水已剛好沒過豬肉為宜。
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1. 帶湯汁收干，酌情加鹽出鍋。（因為紅燒汁也有咸味，所以鹽看個人口味添加）

1. 出鍋裝盤，色澤紅潤，肥而不膩。