![](/images/node/24/245233.webp?1638104925)
原料
五花肉: 1000克, 蔥姜: 適量, 紅腐乳: 2塊, 鹽: , 白糖: 60克, 生抽: 60克, 黃酒: 180克
步驟
1五花肉,不要選擇太厚的,要選薄肉,大約二指節的厚度
![](/images/seq/93/937974.webp?1638163404)
2五花肉洗凈後,進行第一次刮毛,目的有二個,第一是去毛,第二是將豬皮的油脂刮乾淨
![](/images/seq/93/937975.webp?1638163404)
3五花肉涼水就要入鍋,能徹底焯出血水和異味
![](/images/seq/93/937976.webp?1638163404)
4焯水要等水開後,焯足5分鐘
![](/images/seq/93/937977.webp?1638163404)
5焯水後的五花肉,用涼水沖凈血沫
![](/images/seq/93/937978.webp?1638163404)
6然後第二次刮皮和去毛,這樣做出來的肉皮,才光亮
![](/images/seq/93/937979.webp?1638163404)
7經過一次焯水;二次去毛之後,五花肉再次開水之後入鍋煮1小時,可煮出大部分油脂。放上蔥姜;料酒少許
![](/images/seq/93/937980.webp?1638163404)
8水煮後的五花肉,用干布擦去肉皮表面的水分,趁熱在肉皮上面,塗抹一層生抽
![](/images/seq/93/937981.webp?1638163404)
9肉皮凃完醬油後,一定要等晾乾,有條件可以放一夜,或擦乾,在平底鍋中放少油
![](/images/seq/93/937982.webp?1638163404)
104成熱時,放入肉皮朝下煎炸
![](/images/seq/93/937983.webp?1638163404)
11為了防止油煎,可蓋上鍋蓋
![](/images/seq/93/937984.webp?1638163404)
12炸好的肉塊
![](/images/seq/93/937985.webp?1638163404)
13修去不整齊的毛邊,切成5厘米見方的大方塊
![](/images/seq/93/937986.webp?1638163404)
14按照以下比例準備:每500克肉,白糖30克;生抽30克;紅腐乳1塊;黃酒90克
![](/images/seq/93/937987.webp?1638163404)
15鍋中放油,放入白糖
![](/images/seq/93/937988.webp?1638163404)
16炒制起泡
![](/images/seq/93/937989.webp?1638163404)
17倒入黃酒,關火
![](/images/seq/93/937990.webp?1638163404)
18炒好的糖色,倒在碗中備用
![](/images/seq/93/937991.webp?1638163404)
19取一砂鍋,鋪上蔥姜
![](/images/seq/93/937992.webp?1638163404)
20皮朝下碼好肉塊
![](/images/seq/93/937993.webp?1638163404)
21倒入炒好的糖色;生抽
![](/images/seq/93/937994.webp?1638163404)
22補充清水,沒過肉塊
![](/images/seq/93/937995.webp?1638163404)
23大火燒開後,小火燉制2小時
![](/images/seq/93/937996.webp?1638163404)
24東坡肉燉制好以後,上桌前,放入小碗中
![](/images/seq/93/937997.webp?1638163404)
25澆上湯汁
![](/images/seq/93/937998.webp?1638163404)
26蒸30分鐘,即可上桌
![](/images/seq/93/937999.webp?1638163404)