香卤肘子

2024-05-03 21:02:30 1975

香卤肘子
香喷喷的卤肘子,让你大口吃肉。

Details of ingredients

  • 猪肘(去骨)一个
  • 少许
  • 红糖少许
  • 红烧酱油少许
  • 干辣椒少许
  • 香叶少许

Technique

  • 难度初级
  • 工艺
  • 口味五香
  • 时间三小时

Steps to make 香卤肘子

  • 1.肘子清水洗干净(我还准备了猪皮一起卤)。
  • 2.冷水锅里放入适量料酒,准备焯水。
  • 3.打掉血泡,保持开锅三分钟。
  • 4.焯水后的食材再次洗净,给猪肘子去毛。
  • 5.猪皮也去掉油脂。
  • 6.准备好一节干净白线。
  • 7.把肘子皮朝外稍微卷紧,用线五花大绑。
  • 8.老卤水从冰箱取出,放入锅里烧开。
  • 9.根据卤水味道和食材的量,酌情添加新的五香调料,放入卤水一起烧开。
  • 10.放入食材,卤四十分钟左右(根据食材软烂程度调节烹饪时间)。
  • 11.卤好后,关火,浸泡过夜,让它更入味更有色泽。
  • 12.浸泡后的肘子解开棉线,切片,可以直接吃也可以根据口味做个蘸料什么都可以。
  • 13.直接吃,就是香卤味儿的哦。
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