蒜泥白肉

2024-05-04 09:03:07 186

蒜泥白肉
春天也要吃肉,蒜泥白肉是东北杀猪菜中重要的菜品之一,可谓之精华,因为凡是杀猪时做的菜品中,必须要有一盘是蒜泥白肉,过去杀猪都要请亲朋好友来吃杀猪菜,这一锅菜只有这道菜是管吃管填的菜,一盘不够还要再来一盘,让你一次吃个够。

Details of ingredients

  • 猪肉1000g
  • 大料数量

Technique

  • 难度初级
  • 工艺
  • 口味蒜香
  • 时间一小时

Steps to make 蒜泥白肉

  • 1.蒜泥白肉必须是带皮的肉,这是一块靠近猪血脖的肉,据说这个位置的肉最香了,被称为活肉,是猪经常运动的部位,冷水浸泡除血水摘除肉中杂质后洗净。
  • 2.大葱去皮洗净切段,姜去皮洗净切片,花椒大料洗净,锅中加入适量的水,水要多一点,肉块大,煮的时间要长一些,加入所有的调味料,下入肉块,盖上锅盖,大火烧开,小火烀,大约1小时左右的时间。注意掌握火候,千万别烀过头。
  • 3.猪肉烀熟,用筷子扎一下瘦肉部分,一扎就透说明已经烀熟,不要烀过了,切不成片就不好吃了,这锅汤留着炖酸菜非常美味。
  • 4.出锅。
  • 5.稍凉切片上桌,凉透了猪肉就发腻了,趁热吃,软软的肉片颤颤巍巍,入口即化,蘸蒜泥吃那叫一个香,而且香而不腻,吃上几片大肥肉真解馋,特别过瘾。
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