糖醋排骨的做法有哪些

糖醋排骨是很多的吃货都十分热衷的一道美食，其口味香甜，浓郁十足，十分的受大众的欢迎。那么，糖醋排骨的做法有哪些呢？让我们一起来了解一下。

糖醋排骨的做法：
 

主料
　　猪排骨5000克。
调料
　　盐70克、白砂糖500克、味精10克、辣椒粉15克、醋25克。
　　糖醋排骨的做法步骤如下
　　1、原料选择
　　选用去掉肋硬骨、留肋骨尖的猪子排骨。
　　2、原料整理
　　在去排骨时留下的排骨尖(俗称脆骨稍带瘦肉)再用刀子将每根肋骨尖一根一根分别切开，再横切分成四方块，每块的大小为1-1.3厘米。
　　3、腌制
把剁好的排骨，按比例配盐(夏季腌4个小时)，反复的去拌匀，腌8到12小时左右，使其骨肉发红最好。
　　4、油炸
　　把茶油烧开(温度差不多110-120℃)，然后把骨坯投入茶油锅内炸(按茶油多少，4份1份子骨为宜)，炸成金黄色的时候捞出，然后倒出茶油，再去把锅洗净。

1. 在锅内放进去200到250克清水(按原料而定)，再把辣椒放进锅里煮几开(出辣味)，然后再放糖、味精。炖出咸性的糖汁后，把炸好的排骨全部倒进锅内拌匀，再把醋倒在排骨上拌上一分钟出锅即为成品。

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注意事项：                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             

1.排骨要除水，要用开水过一遍。很重要。要不就有味道。
2要用凉水漂一下，放干。冷透。这样会让肉紧一些。
3.要用油炸透。至金黄色。