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原料
五花肉: 1000克, 梅乾菜: 200克, 油: , 醬油: , 冰糖碎: , 腐乳汁:
步驟
1把豬肉的肉皮刮洗乾淨,放入冷水鍋中,大火煮至八成熟
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2撈出擦去水分,趁熱抹上醬油
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3炒鍋倒油,燒至八成熱時,將五花肉皮朝下放入鍋中炸至呈深紅色
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4撈出晾涼,把炸好的五花肉,切成大長片
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5取一大碗,倒少許油和冰糖碎抹勻
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6將肉片的肉皮朝下,整齊地碼在碗內
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7梅乾菜泡軟洗凈
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8鍋中放少許油,將洗凈的梅菜倒入鍋中,調入生抽、腐乳汁翻炒均勻,關火
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9肉上放上炒過的梅乾菜,入蒸鍋蒸約30分鐘至肉軟爛,或者放入高壓鍋中,蒸熟也可
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10關火後取出肉碗,用圓盤蓋在上面,潷出湯汁,再將碗倒扣在盤中
11大火燒熱炒鍋,將倒出的湯汁燒開,熬至濃稠,淋在肉上即可
小技巧
梅乾菜要清洗乾淨,切的越細越好