酱香腊肉

2024-05-01 17:59:22 1452

酱香腊肉

Details of ingredients

  • 五花肉2500g
  • 80g
  • 生抽100g
  • 老抽50g
  • 白糖80g
  • 高度白酒腌制50g+抹肉面用

Technique

  • 难度初级
  • 工艺
  • 口味五香
  • 时间约三天

Steps to make 酱香腊肉

  • 1.五花肉切大块,用面团把肉粘干净。
  • 2.肉面全部抹上高度白酒。
  • 3.盐、花椒、桂皮、八角、香叶、辣椒放锅里炒热。
  • 4.肉面全部抹上盐。
  • 5.放到大盆里。
  • 6.100g生抽、50g老抽、80g白糖拌匀烧开晾凉后再放入50g高度白酒,搅好料汁。
  • 7.把腌料汁倒入五花肉中拌均,盖上保鲜膜,每天早晚把肉上下翻动一次,以便让肉全部腌透入味更均匀。
  • 8.腌制5天后,用绳子挂起在太阳下晒,这是晒了一天的。
  • 9.好天气暖阳高照,到第四天时,肉表面干硬,压着有弹性,肥肉部分已晒成透明的了,收起来放到冰柜里冷冻保存,随吃随取。
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