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烧中猪脆皮水的比例
更新时间： 2020-09-16 00:00:00  

烧中猪脆皮水的比例为一比八合适。

制作步骤：

清理猪头，去骨取肉，将猪毛刮洗干净，去掉淋巴肉。冷水下锅，用旺火烧沸几分钟，撇去浮沫。捞出，去骨备用。将调料通通入锅，1比8的比例加上汤，烧开，做成卤汤。下入猪头旺火烧开，转小火烧40分钟。取出猪头，放盘。取一汤勺卤汁，勾上水淀粉。均匀蒙在猪头上。锅内清水加盐、白胡椒烧开，下油菜焯水围盘。

关键词： 中猪 比例

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