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葱花酱香梅菜扣肉的制作方法
更新时间： 2021-01-09 22:16:38  

1、食材：五花肉500g，梅菜250g，辣椒酱1勺，酱油2勺，姜、盐适量。

2、做法：把梅菜泡软切碎，盛碗里备用。五花肉洗净用水煮12分钟，捞起趁热抹上盐和酱油腌制10分钟待用。将五花肉切成片状。然后就把切好的五花肉摆放在备好的梅菜上面。最后把辣椒酱，姜丝摆放在肉上面。再放置压力锅中蒸25—30分钟即可食用。

关键词： 葱花 酱香 制作 方法

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