1
![](doupload/caipu/12/11/13/20121113044105407.jpg)
原料图(原料:猪肘子
2
![](doupload/caipu/12/11/13/20121113044105738.jpg)
锅内加水,放入肘子,姜片,加适量料酒,老抽,一勺白酒大火煮开后转中火
3
![](doupload/caipu/12/11/13/20121113044105850.jpg)
煮至肘子7分熟
4
![](doupload/caipu/12/11/13/20121113044105348.jpg)
捞出晾干
5
![](doupload/caipu/12/11/13/20121113044105324.jpg)
抹上老抽上色
6
![](doupload/caipu/12/11/13/20121113044106868.jpg)
锅内倒约能覆盖住肘子的油量烧热
7
![](doupload/caipu/12/11/13/20121113044106334.jpg)
放入肘子,炸至外皮均匀(一定要加盖,油会溅出来的)
8
![](doupload/caipu/12/11/13/20121113044106194.jpg)
炸好的肘子放入电压力锅内,加适量清水,除包菜叶外的所有配料,除白酒外的所有调料(适量),焖30分钟
9
![](doupload/caipu/12/11/13/20121113044106749.jpg)
焖好的肘子再倒入炒锅内
10
![](doupload/caipu/12/11/13/20121113044106297.jpg)
盛出的汤汁倒入锅中烧开,加淀粉勾芡
11
![](doupload/caipu/12/11/13/20121113044106805.jpg)
盛出半碗汤备用
12
![](doupload/caipu/12/11/13/20121113044106895.jpg)
然后大火收汁
13
![](doupload/caipu/12/11/13/20121113044106144.jpg)
淋在肘子上即可
14
![](doupload/caipu/12/11/13/20121113044106369.jpg)
另起锅将包菜叶焯熟
15
![](doupload/caipu/12/11/13/20121113044127861.jpg)
铺上盘子上
16
![](doupload/caipu/12/11/13/20121113044127708.jpg)
小心将肘子捞出放入盘中(太烂了会散架)
17
![](doupload/caipu/12/11/13/20121113044128703.jpg)
成品