东坡肉

[{"step":1,"content":"五花肉洗净，切成 4cm 见方的大块，用棉线绑成十字形","image":"https:\/\/images.unsplash.com\/photo-1555939594-58d7cb561ad1?w=400"},{"step":2,"content":"冷水下锅焯水 10 分钟，撇去浮沫，捞出用温水洗净",},{"step":3,"content":"砂锅底部铺上葱段、姜片，放入五花肉块",},{"step":4,"content":"加入冰糖、生抽、老抽、料酒、八角、桂皮、香叶",},{"step":5,"content":"加入开水没过肉块，大火烧开后转小火慢炖 90 分钟",},{"step":6,"content":"将肉块翻面，继续炖煮 30 分钟至肉质酥烂",},{"step":7,"content":"大火收汁，汤汁浓稠后关火，装盘淋上汤汁","image":"https:\/\/images.unsplash.com\/photo-1552611052-33e04de081de?w=400"}]