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如何制作川味酱腊肉
更新时间: 2020-10-13 00:00:00  

制作步骤:1.在超市购买五盘带皮后腿肉。2.洗净沥干。3.准备腌汁,4.将腌汁与肉抓匀,需戴一次性手套。5.上好腌汁的肉再放回包装盒,也可以装一大塑料袋中,裹上保鲜膜,放入冰箱腌制3至7天。6.腌好的肉取出挂背阴通风处风干三天7.准备一个废锅,铺锡纸,放几勺白糖、茶叶、陈皮及大米;锅上搁一个架子。8.将肉放在架子上,开大火,看白糖被烧成红糊并有烟冒出时就盖上盖子,转小火熏制。时间当然是越长越好。

关键词: 如何 制作 腊肉

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