【山东】把子肉

2024-05-10 12:02:46 1767

【山东】把子肉
把子肉是山东济南非常有名的特色菜肴,听朋友说特别好吃,所以今天特意买了块肉来尝试。
吃过之后才知道有多好吃,我喜欢吃肉质软烂点的,所以炖煮的时间稍微长一些。把子肉入口即化,肥而不腻,酱香浓郁,真的是一道不可抗拒的美食!

Details of ingredients

  • 五花肉450g
  • 甜面酱25g
  • 20g
  • 大葱35g
  • 料酒20g
  • 鲜酱油15g
  • 老抽10g
  • 15g
  • 八角2个
  • 香叶3片
  • 草果1个
  • 桂皮3g
  • 丁香3个
  • 豆蔻3个
  • 白芷2块
  • 小茴香4g

Technique

  • 难度初级
  • 工艺
  • 口味五香
  • 时间三小时

Steps to make 【山东】把子肉

  • 1.备好带皮五花肉
  • 2.洗净后切成约一指宽的肉片
  • 3.放入甜面酱、鲜酱油、老抽、糖、料酒
  • 4.搅拌均匀后,盖上保鲜膜腌制2小时左右(如果天气较热,最好放入冷藏室腌制)
  • 5.备好香料:八角、香叶、草果、豆蔻、白芷、丁香、小茴香、桂皮
  • 6.将步骤5中的香料放入料包中,我的包包比较小,放了2个
  • 7.草果用刀拍裂,这样香味才能出来
  • 8.砂锅底部抹少许油然后分别摆放一层姜片和大葱片
  • 9.再把腌好的肉片码放在上面
  • 10.剩下腌料汁全部倒入锅中
  • 11.把料包和草果放入锅中,再倒入没过食材2/3的清水
  • 12.盖上锅盖,并用湿毛巾将盖口封住
  • 13.炖约一个半小时,肉软烂即可
  • 14.出锅用葱花点缀,趁热食用
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