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原料
豬後腿肉: 500g, 香菇丁: , 筍丁:
步驟
1肉切大塊,下鍋炒至出油
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2倒出豬油後,蔥姜爆香,下豬肉放老抽生抽白糖炒至上色,然後放料酒,八角桂皮香葉等香料
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3加開水,煮沸撇去浮末,轉小火燒90分鐘
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4滷肉燒好後不放鹽
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5滷好的肉切碎
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6起鍋小火爆香蔥薑末,油要少,然後切好的肉下鍋,之前用肉湯調兩勺甜麵醬和一勺蚝油,調好的醬汁下鍋和肉炒勻,然後放筍丁和香菇丁,一定小火,否則醬會發苦
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7再放一些肉湯到餡兒裡面是然後放涼後入冰箱冷凍,現包現吃,包子皮要厚一點,因為有湯汁
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8當然,自己做一些餅,加肉吃也很香
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