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怎样做酱泡肉
更新时间: 2020-10-05 00:00:00  

酱泡肉的具体做法步骤如下:

1、准备原材料猪腿肉2500克,调味料有老抽酱油300克、白糖200克、白酒3汤匙、精制盐2汤匙、花椒30粒、桂皮1块、茴香5颗、八角3瓣、水1杯约300到500毫升;

2、将调味料中的原料除白酒外都按步骤一所说的量调匀烧沸腾,放凉至室温后再倒入3汤匙白酒;

3、将带皮的猪后腿肉顺切成2点5厘米宽的长条,放入入放凉的调料汁中浸泡腌制,盛装的容器可以是砂锅、钵,或者陶瓷、不锈钢材质的锅,但不要用铝锅;

4、密闭腌制2天后,当肉皮的颜色和瘦肉的颜色都已呈深红色时,捞出;

5、用粗绳将肉一条条穿好,挂在通风阴凉处晾7天左右,至肉出油即可;

6、食用时,隔水蒸20分种,待凉至室温左右后切片即可享用。

关键词: 怎样

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