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烧烤猪肉腌制配方
更新时间: 2020-09-16 00:00:00  

烧烤猪肉腌制配方如下:

1、水煮和加工。把猪肉楠用水滚约二十分钟至八成熟,捞起后在瘦肉部位横直切数刀,深七至十毫米;

2、腌制。把精盐、白糖、五香粉拌匀,擦在腩肉内腌二十分钟;

3、上色。把麦芽糖、浙醋、米酒、清水调匀溶解后,再把腩肉用沸水淋皮,再把以上溶解后的原料抹在猪皮上上色;

4、烤。把肉腩入炉烤十五分钟后取出,用钉板在猪皮上戳孔,使肉烤熟后不离皮,烧烤时皮不起泡;

5、最后把肉腩放入烤炉煸十五分钟至皮呈大红色,烧烤猪肉即腌制成功。

关键词: 烧烤 猪肉 腌制 配方

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