雪菜扣肉

2024-06-23 21:02:40 128

雪菜扣肉
这道菜是我年菜系列的最后一道了,其实图片早就整理好了,一直没有发是因为我太懒了。这菜过程太长,我码字的速度又太慢,所以放在最后了。
梅菜扣肉是我家年夜饭必备菜之一。因为我没买到好的梅菜,所以我把梅菜改用自己晒干的雪菜了。味道是一样滴。。。

Details of ingredients

    Technique

    • 难度中级
    • 工艺
    • 口味五香
    • 时间三小时

    Steps to make 雪菜扣肉

    • 1.五花肉切成大块,凉水下锅把肉焯水。
    • 2.焯好水的肉,皮上抹上老抽后风干备用。
    • 3.煎锅放油烧热。
    • 4.把皮朝下码放在煎锅中。炸至金黄【注意盖锅盖,以防溅油烫伤】。
    • 5.盛出凉凉。
    • 6.把炸好的五花肉切成厚片。
    • 7.雪菜提前泡发。
    • 8.葱姜切碎,雪菜砌碎。
    • 9.锅中留底油,爆香葱姜碎。
    • 10.放入雪菜煸炒,加入红烧酱油 糖 盐 水。雪菜炒至微软盛出备用。
    • 11.切好片的肉加入葱姜碎。
    • 12.加入所以的辅料。
    • 13.搅拌均匀腌制12小时。
    • 14.腌制好的肉片,肉皮朝下码放在大碗中。
    • 15.上面均匀的盖上炒好的雪菜。
    • 16.放入蒸锅,蒸制1--2小时。
    • 17.蒸好的肉整齐的扣在盘子中。
    • 18.把多余的汤汁倒在炒锅中,烧开勾芡。盛出把芡汁倒在扣肉的上面即可。
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