酸汤汆五花肉

2024-05-12 00:02:04 986

酸汤汆五花肉
想吃五花肉又怕油腻*~ 配上酸汤✅

Details of ingredients

    Technique

    • 难度简单
    • 工艺
    • 口味酸咸
    • 时间二十分钟

    Steps to make 酸汤汆五花肉

    • 1.多放点油,把蒜粒煎炸到金黄。把多余的油舀起来,用来炒其他肉和菜也很好吃。
    • 2.下酸菜,加料酒,糖,白醋,胡椒粉,爆炒一分钟。酸菜提前用水泡洗过,然后切细。
    • 3.加浓缩鸡汤和水。中火煮,盖上盖子。
    • 4.煮酸汤的同时,另置一锅开水,涮五花肉片。
    • 5.五花肉焯一下水即可,20秒左右,水不需要煮沸腾。
    • 6.迅速把焯熟的肉夹出来,放在酸汤里,撒葱,开着盖子,中火煮一分钟。肉焯过水,酸汤里不会有多余的白色浮末,不浑浊,成色更好看。如果酸汤太多,可以考虑放一把粉丝,即好吃又可吸收点酸汤。
    • 7.完结撒芝麻。家有宝宝,只能撒几粒辣椒丝作为装饰,能吃辣的朋友浇上一点辣椒油,更好看且更好吃。
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