梅菜扣肉

2024-05-28 11:59:42 449

梅菜扣肉
这道家常菜想必年年春节,家家户户的餐桌上都会出现的,大快朵颐一番。

Details of ingredients

  • 五花肉2斤
  • 梅菜200克
  • 大葱1根
  • 红辣椒3个
  • 柱侯酱2勺
  • 蚝油1勺

Technique

  • 难度初级
  • 工艺
  • 口味咸鲜
  • 时间三小时

Steps to make 梅菜扣肉

  • 1.梅菜先用流水冲洗干净,再用温水泡上5小时。生姜切片,小葱洗净备用。
  • 2.五花肉冷水下锅,放入葱结和姜片,再倒入适量的料酒煮沸。去掉浮沫,煮20分钟左右。
  • 3.煮过的肉用牙签两肉皮戳些小洞洞,方便入味,在肉皮上均匀地涂抹老抽。
  • 4.锅内倒入油,将肉皮朝下放入锅中盖上锅盖中小火慢炸至肉皮起泡泡。
  • 5.炸好的五花肉放入冷水里浸泡10分钟。
  • 6.再将肉切成5毫米厚的肉片,随后用柱侯酱、蚝油、生抽、冰糖碎、料酒、老抽腌制30分钟。
  • 7.将炸过肉的油锅烧热放入大葱、干辣椒、姜片爆香。
  • 8.再放入泡好切段的梅菜翻炒片刻,加入适量的生抽调味。
  • 9.将腌好的五花肉放盘子底部,再将炒过的梅菜放在肉的上面,用手压一下,压紧。再放蒸锅里蒸90分钟。
  • 10.蒸好后倒扣入盘中,再撒上葱花,淋上浇头即可。(浇头是用水,淀粉,蚝油,生抽,蜂蜜,胡椒粉调制的)
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