蒜泥白肉

2024-06-28 03:02:58 233

蒜泥白肉
记得第一次接触川菜,吃的就是这一道蒜泥白肉。本地的第一家川菜馆,做出来的蒜泥白肉非常的好吃,师傅选用的是猪后臀肉,切的薄薄的,调料的味道也相当不错。材料简单而香味浓郁,从此就喜欢了这道菜。许多川菜馆都有这一道菜,味道各不相同,相比起来,我还是喜欢第一次吃到的简简单单的蒜泥白肉,今天,也做一道简单的家常的。我买了一斤的土猪肉,价钱虽然贵点,但是,口感好,这道菜,原料是非常重要的。

Details of ingredients

  • 猪后臀肉500克
  • 大葱一根

Technique

  • 难度初级
  • 工艺
  • 口味微辣
  • 时间二十分钟

Steps to make 蒜泥白肉

  • 1.原料:土猪肉一块
  • 2.冷水下肉,煮开,加入料酒、大葱、姜一起煮,可以撇除腥味。
  • 3.用筷子插入猪肉里,没有血水渗出,猪肉就煮透了。
  • 4.待猪肉摊凉后,切成薄片装盘。
  • 5.淋上用香油、红油、蒜蓉、生抽调成的调料就行了。
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