天气预报 > 美食 > 蒜香扣肉做法
蒜香扣肉做法
更新时间: 2021-04-29 00:28:43  

1、取鲜萝卜洗净用特制工具椎成丝,晒干;晒干的萝卜丝用盐、辣椒面、草果、八角、炒面粉、茴香籽、白酒拌匀入味。

2、拌匀入味的萝卜丝再装入陶罐压实腌制而成,即为萝卜丝酢;芋头削去外皮,洗净,切成5厘米长、3厘米宽,4厘米厚的片,入油锅炸呈金黄色。

3、猪五花肉刮洗干净,拔净残毛,下汤锅煮至皮能插筷,捞出趁热抹上饴糖溶液;炒锅上火,注入猪油,烧至六成热,将五花肉皮朝下下锅炸至金红色,取出控油,切成4 毫米的厚片.

4、取扣碗1 只,碗底抹上猪油,猪肉整齐地码在扣碗中,均匀地撒上白糖、盐、味精、萝卜丝酢,拌入花椒、茴香籽,盖在肉和芋头上;将扣碗入笼,用旺火蒸3 小时至肉软烂,取出扣入盘中即成。

关键词: 做法

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