东坡肉

2024-05-29 03:01:14 334

东坡肉
春节即将来临,过年少不了制作一些年菜,这道东坡肉是每年必做的一道大菜,以往都是老爸亲手制作,儿时的我非常感兴趣的在一旁围观,期待香喷喷的东坡肉出锅那一刻,老爸会第一时间夹上一块,让我解馋,吃的满嘴油乎乎,此刻老爸总会问一句,好吃吗?嘴里吃着肉,顾不上回答,只会一个劲点头,老妈则在一旁笑着说,慢点吃,别烫着~满屋的肉香味,就是过年的味道~如今,虽然自己学会了做这道菜,每次回父母家,仍旧喜欢吃老爸做的东坡肉~

Details of ingredients

  • 五花肉600克
  • 客家黄老酒1小碗
  • 生姜1块
  • 小葱3根
  • 酱油半碗
  • 冰糖30克
  • 4克
  • 少许

Technique

  • 难度中级
  • 工艺
  • 口味糟香
  • 时间三小时

Steps to make 东坡肉

  • 1.选用带皮的五花肉。
  • 2.切成均匀的方块状。
  • 3.烧开适量水,调入4克盐,倒入五花肉飞一飞水。
  • 4.捞起用凉水冲洗干净。
  • 5.生姜去皮洗净,切厚片,小葱去须去尾,洗净绑成葱结,备好黄老酒、酱油、冰糖。
  • 6.砂锅内涂抹一点食用油,将姜片、葱结整齐铺在锅底内。
  • 7.再摆上五花肉。
  • 8.倒入客家黄老酒。
  • 9.倒入酱油。
  • 10.加上冰糖。
  • 11.遮上锅盖,大火煮沸腾后调成中小火煮1小时。
  • 12.煮至汤汁剩下少许。
  • 13.将五花肉盛入碗中,汤汁浇在肉块上面。
  • 14.放入蒸锅内,取一碟子盖住东坡肉。
  • 15.遮上锅盖,隔水中火蒸30分钟,取出摆盘即可。
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