传统年味菜之卤猪头肉

2024-05-01 21:07:53 1700

传统年味菜之卤猪头肉
我喜欢吃猪头肉,这是不争的事实。小时候,只有过节或过年的时候才能享用到这样的猪头肉,一个大猪头,放在大铁锅里全家来都来帮忙收拾、炖卤。现在呢生活条件好了,随时都能吃得上,也不用自已卤了,况且家里的大铁锅已经成为历史了。年前在超市看到特价的大猪头,让我有种自已卤猪头的想法,一个猪头才40多元,比较划算的,呵。正好做过年的下酒菜,非常棒的。卤完的猪头肉,色泽淡红,澄亮透明,肉香四溢,胶而不腻,令人食欲大振。

Details of ingredients

    Technique

    • 难度初级
    • 工艺
    • 口味酱香
    • 时间三小时

    Steps to make 传统年味菜之卤猪头肉

    • 1.猪头洗净收拾利落。
    • 2.准备配料(花椒、八角、冰糖、桂皮、陈皮、肉蔻、香叶、葱、姜、蒜、红辣椒)。
    • 3.准备配料(花椒、八角、冰糖、桂皮、陈皮、肉蔻、香叶、葱、姜、蒜、红辣椒)。
    • 4.3、把猪头切成两块分别放入高压锅,加入配料。
    • 5.加入盐、料酒、老抽、味精后。
    • 6.大火烧开后转小火卤一个小时即可。
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