酱肘子

2024-05-04 21:03:11 1726

酱肘子
简简单单做下酒必备的硬菜“酱肘花”

Details of ingredients

  • 猪肘子1个
  • 香叶4片
  • 草果1个
  • 炖肉料包1个
  • 黄酱40克
  • 肉蔻1个

Technique

  • 难度初级
  • 工艺
  • 口味咸鲜
  • 时间一小时

Steps to make 酱肘子

  • 1.肘子凉水下锅加入葱姜和料酒,水开后去除血沫和杂质。
  • 2.焯过水的肘子仔细拔去细毛,清洗干净。(焯过水再去毛更容易)
  • 3.酱料:老汤、炖肉料包、黄酱、葱姜、八角、桂皮、香叶、草果、肉蔻、冰糖等调料
  • 4.把处理干净的的肘子放入高压锅中加入所有调料
  • 5.加入老抽
  • 6.盖好盖子,上汽后改小火压30分钟
  • 7.关火后不要急着捞出,肘子浸泡至还有温热时捞出。
  • 8.剔去大骨
  • 9.用保鲜膜包成卷,凉透后撕去保鲜膜切片
  • 10.凉透后切片即可食用。
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