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脆皮猪脚怎么做皮才脆
更新时间： 2020-07-13 00:00:00  

猪脚经过煲制入味后，再上脆皮水晾干炸，成菜外脆里嫩，外型美观。

原料：

猪脚5只、盐170克、味精50克、鸡粉30克、沙糖25克、星湖麦芽酚25克、盐局鸡粉60克、鲜沙姜100克、八角8克、草果5克、香叶3克、陈皮5克。

制作：

将猪脚一开二破开，入开水大火煮5分钟捞出；用汤桶放水5000克，把上述调料及猪脚放入煲约2小时，捞出放凉，改刀成骨牌状，露出骨头一边，用脆皮水挂皮吹干；放入200度油锅炸至大红色，脆皮捞出，骨头一边包上锡纸摆盘便成。

关键词： 怎么

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