东坡肉

2024-07-12 15:02:17 755

东坡肉
东坡肉,苏东坡这个吃货无意间发明出来的。我觉得这家伙应该穿越到唐朝去和李白会会,酒肉朋友哇!

当然,东坡肉好吃那是必须的,全部用上等黄酒小火细焖而成,入口即化,肥而不腻。越回锅越好吃。

Details of ingredients

  • 五花肉600g
  • 黄酒300g
  • 葱结2个
  • 老姜1块
  • 冰糖30g
  • 老抽30g

Technique

  • 难度初级
  • 工艺
  • 口味甜味
  • 时间三小时

Steps to make 东坡肉

  • 1.准备好:原料:五花肉600克,黄酒300克,大葱结两个,姜一块,冰糖30克,老抽30克。
  • 2.五花肉洗干净,将肉皮用刀稍微刮一刮。倒半锅冷水,将肉放在里面,开火将水烧开。
  • 3.在等待水开的时间里,将生姜洗干净切成片。
  • 4.水开后将肉捞出来,用流动的清水洗干净表面的浮沫,用眉钳将肉皮中的猪毛拔掉,用厨房纸吸干水分后切成寸半(5厘米)见方的肉块。
  • 5.取一砂锅(隆重有请我家可爱的“一只耳”砂锅),在下面铺上姜片和葱结。
  • 6.码上肉块,肉皮朝下。
  • 7.倒入黄酒。
  • 8.倒入老抽和冰糖。
  • 9.中火烧开后调最小的火焖煮两个小时盛出在碗里。(我当时光顾着在微博上玩了,闻到一阵糊味以为谁家烤红薯呢,最后发现肉糊底了,着急忙慌的用筷子夹,肉太酥烂了,夹坏了几块。)
  • 10.取一蒸锅,放上半锅水,里面放一蒸架,将盛有肉的碗放在蒸架上,盖上盖子大火蒸半个小时即可。
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