包菜回锅肉

2024-05-22 09:02:26 829

包菜回锅肉
包菜,在我们老家叫成白菜,又叫莲花白或者包包白。在山东则被称作头菜。因为水土和品种的关系,我们老家的包菜水分多,个头大,更脆嫩爽口。哎呀,离家老远的,那脆嫩的包菜,我当前只能是想想,只有等回去探亲的时间大快朵颐了。
包菜回锅肉,使用了包菜作为回锅肉的配菜。包菜在炒的过程中吸足了回锅肉的香味和作料,特别的下饭。

Details of ingredients

  • 带皮五花肉250克
  • 包菜250克
  • 杭椒4个
  • 1小块
  • 花椒少许
  • 郫县豆瓣1匙
  • 生抽酱油半匙
  • 老抽半匙
  • 白糖1匙
  • 味精少许

Technique

  • 难度初级
  • 工艺
  • 口味微辣
  • 时间半小时

Steps to make 包菜回锅肉

  • 1.带皮五花肉,去毛,洗净。有条件可以烧一烧猪皮,用温水泡了,用刀刮洗干净。
  • 2.北方人很少吃带皮肉,估计很多人不知道这是个什么东东。我们老家人都熟悉这个玩意,这是夹猪毛的夹子,又便宜又好用。
  • 3.锅中放入适量清水,放入五花肉,姜片,红花椒,开火煮肉。
  • 4.煮到猪皮用筷子轻轻一插就能插入即可。
  • 5.捞出放凉备用。肉汤可以留着煮汤或者做面条的汤底。
  • 6.放凉猪肉的时间,可以来处理包菜等配料。半个包菜,用手将叶子撕开,粗梗不要。
  • 7.用少许小苏打加水泡3-5分钟后,洗净,沥水待用。
  • 8.将杭椒斜切成粗丝。
  • 9.姜切丝。
  • 10.猪肉不烫手了就可以切了。
  • 11.切成大小厚薄一致的片,薄点厚点都可以,看你喜欢。
  • 12.锅中倒入适量花生油,放入姜丝爆一下锅,倒入肉片,转中火,放入少许花椒翻炒至肉片炒香吐油,表面略带焦黄色,这个过程我们叫熬锅。过程中猪皮容易爆溅,注意翻炒,不要烫伤。我们老家炒菜实际用菜籽油多,从农民伯伯手上买菜籽拿去压榨的菜籽油非常香。
  • 13.加入一大勺郫县豆瓣,我的豆瓣是自制的,颜色比超市卖的能浅一点。
  • 14.翻炒至吐红油,再加入少许生抽、老抽、白糖,炒至吐油。
  • 15.倒入包菜和杭椒,改大火继续炒。
  • 16.继续翻炒。
  • 17.直到包菜叶子变软,调入少许盐和味精即可。
  • 18.装盘。
  • 19.成品。
  • 20.成品。
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