入口即化,肥而不腻的【梅菜扣肉】怎样做

2024-05-04 03:04:23 2498

入口即化,肥而不腻的【梅菜扣肉】怎样做

Details of ingredients

    Technique

    • 难度简单
    • 工艺
    • 口味微辣
    • 时间十分钟

    Steps to make 入口即化,肥而不腻的【梅菜扣肉】怎样做

    • 1.小五花肉适量,生姜适量,用刀拍碎。将五花肉、生姜放入锅中,小葱打成葱节也放入锅中,加入适量花雕酒可去腥增香,焦糖、老抽适量,比例2:1,改变肉的颜色。加入适量的水后盖上锅盖,置于灶上大火煮40分钟。40分钟后打开锅盖,用筷子捞出五花肉,用挂钩将五花肉挂起置于通风处,风干表面水份,以防油炸时爆油伤人。
    • 2.锅里去较多的油烧到5成热油温,放入五花肉盖上锅盖,炸五花肉时会爆油,小心伤人。锅盖留条缝,便于水蒸气挥发。表面水份炸干后关火,捞出迅速入冷水中,浸泡15分钟。15分钟后,猪皮表面就会起非常漂亮的虎皮。将炸好的五花肉修整成形,切成1厘米厚的肉片,装入碗中备用。
    • 3.用1小碗,加入两勺甜面酱,1勺海天海鲜酱,1勺王守义十三香,加入适量老抽,加入适量的盐,搅拌均匀后倒入装有扣肉的碗中拌均,使酱料均匀的粘在扣肉表面。将扣肉摆入扣碗中。
    • 4.梅干菜适量,用水泡发后多次清洗,洗净梅干菜中脏物后,捞出挤干水份备用。将梅干菜先切后剁,剁成梅干菜碎,盛入盘中备用。将五花肉边角料切成肉粒,装入盘中备用。锅烧热后下入梅干菜小火慢煸,炒干梅干菜的水气,炒出梅干菜的香气后盛入盘中备用。锅烧热,下入猪油后倒入五花肉粒,小火煸出五花肉的油份,加入姜末、蒜蓉、干辣椒节一起炒香,炒香后下入梅干菜一起煸炒。梅干炒香后加入适量鸡精一起炒均,即可起锅。
    • 5.将炒好的梅干菜,铺在扣肉上并按紧,蒸锅上大气后放入扣肉大火蒸2小时,中途蒸锅中记得加水,避免干锅。2小时后起锅,将扣肉扣在盘大上,用上海青围边装饰,少量煮五花肉的水调成薄芡,淋在扣肉上,美味即成。
    • 6.成品图
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