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蒸四喜肉
更新时间: 2021-01-08 19:29:33  

1、主料:猪肋条肉(五花肉)500克,霉干菜250克。

2、调料:花生油50克,酱油75克,盐2克,白砂糖50克,料酒20克,味精2克,大葱15克,姜8克,淀粉(玉米)10克。

3、猪肋条肉洗净刮清后,上锅煮熟出锅,趁热抹上酱油、绍酒,霉干菜泡好。

4、炒锅置旺火上,放油烧至八成热下入肋条肉,炸至表面酥硬后起锅浸入冷水中,待皮起皱捞出。

5、将猪肉改刀,皮朝下扣入碗中,上面覆上一层霉干菜,加入绍酒、酱油、白糖、葱、姜,上笼蒸至酥烂后出笼,滗去汤汁,扣入盆中.将汤加味精,用水淀粉勾芡,淋上麻油,浇在肉上。

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