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怎么卤出来的肉才香
更新时间: 2020-10-05 00:00:00  

为了使卤肉味道更加香气扑鼻,具体制作方法如下所示:

主料:猪肉1000克,调料:廖排骨浓缩卤汁,麻油,酱油。

1、将后退猪肉或者肥瘦连皮肉刮洗干净,切成三大块;

2、用开水,除去血腥,并捞起;

3、将炒锅放旺火上,同时倒入廖排骨浓缩卤汁注入清水,熬出香味即可;

4、将猪肉放入卤水中烧开,然后改用小火,将肉卤至肉香,质烂即成;

5、吃时切成片,淋入少许酱油,麻油。

关键词: 怎么 出来

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