五香腊肉

2024-05-19 08:59:22 1578

五香腊肉
前次寒潮袭击温度下降时腌制了腊肉,到现在已经晒好了,拿了一块蒸着吃,肥肉部分透明不腻,瘦肉香而不柴,还不错,很香。

Details of ingredients

  • 五花肉1000g
  • 生抽40g
  • 老抽20g
  • 白糖50g
  • 高度白酒20g
  • 30g

Technique

  • 难度初级
  • 工艺
  • 口味咸香
  • 时间约三天

Steps to make 五香腊肉

  • 1.五花肉切一寸宽左右的长条。
  • 2.盐、花椒、桂皮、八角、香叶放锅里炒热。
  • 3.肉面全部抹上盐(大约用了30g盐)。
  • 4.放到保鲜盒里。
  • 5.按500g肉,20g生抽、10g老抽、10g高度白酒、25g白糖搅好料汁。
  • 6.倒入保鲜盒中,每天把肉上下翻动一遍,以便让肉全部腌透。
  • 7.腌制4天后,用绳子挂起在太阳下晒了4天,等到肉表面干硬,压着有弹性,肥肉透明状就好了,收起来放到冰柜里冷冻保存。
  • 8.用温水把肉洗干净,上锅蒸50分钟左右(切片蒸熟的快,可节省时间)。
  • 9.肥肉部分透明不腻,瘦肉香而不柴。
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