碗蒸条子肉

2024-06-08 20:59:27 362

碗蒸条子肉
传统美味,制作有一点点难度,重点在烧肉,因害怕溅油烫伤,使很多人望而却步。其实,只要掌握了要领,这道菜也就变得简单起来。
煮至六七成熟的肉要下油锅,防油溅的方法就是控干水分,一定要放几个小时,慢慢控,不要急于求成,用厨房纸吸干水分,吸干的只是表面的,还有很多安全隐患,这是一个看似不起眼的小细节。

Details of ingredients

  • 烧肉1块(约500克)
  • 葱花少许
  • 八角1个
  • 干辣椒1个
  • 酱油少许
  • 陈醋少许

Technique

  • 难度中级
  • 工艺
  • 口味咸鲜
  • 时间三小时

Steps to make 碗蒸条子肉

  • 1.将五花肉放入锅中,放葱、姜、盐、料酒煮六七成熟捞出沥干水分,再将煮好的五花肉涂上蜂蜜,下油锅烧成金黄色,捞出放入煮肉的汤中浸泡至肉皮起泡。
  • 2.泡过的肉冷藏后更宜切片。
  • 3.将烧肉切成厚薄均匀的薄片。
  • 4.切好的肉肉皮朝下码入碗中。
  • 5.取一碗,放少许盐、酱油、陈醋、胡椒粉、鸡精、干辣椒、一个八角、姜片混合均匀,倒入肉碗中,上笼蒸1个小时。
  • 6.将蒸碗反扣在盘中,洒上葱花即可。
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