梅菜扣肉 软烂醇香

2024-05-22 09:00:57 675

梅菜扣肉 软烂醇香
梅菜扣肉,香芋扣肉,是人都爱吃。
色泽红润油亮,汤汁鲜美黏稠是该菜的特点。
梅菜的浓郁,扣肉的醇香
肥而不腻,放在嘴里咀嚼着,要当心舌头了……

Details of ingredients

  • 五花肉300克
  • 梅菜200克

Technique

  • 难度初级
  • 工艺
  • 口味五香
  • 时间一小时

Steps to make 梅菜扣肉 软烂醇香

  • 1.1.加老酒肉煮掉杂质捞出;
  • 2.趁热涂点老抽(这步不要也行),热锅把肉皮煎到起泡。
  • 3.几种配料
  • 4.配料跟肉一块煮至7分熟,原锅把泡好的梅菜稍炒。
  • 5.浸泡并冷藏(浸泡更入味,冷藏后容易切片)
  • 6.1.凭自己喜好薄厚切片;;
  • 7.肉皮朝下碗底码好,梅菜铺上面,剩下的酱汁全淋上去(桂皮挑出来)上锅蒸至少一小时
  • 8.蒸熟后倒扣到碟里,
  • 9.汁水回倒并勾芡;
  • 10.勾芡好淋上,并撒点葱花,完毕。
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