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原料
豬五花肉: 5斤, 燒滷汁: 250g, 料酒: 250g, 蚝油: 100g, 老抽: 30g, 食醋: 20g, 啤酒: 800g, 味精: 40g, 糖: 50g, 紅曲粉: 10g, 蔥: 30g, 薑片: 20g
步驟
1豬肉洗凈,放入高壓鍋中加冷水
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2冒氣後,計時壓18分鐘
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3冷水沖,放汽
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4對切
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5切成厚1.2厘米,長15厘米,寬10厘米片狀
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6開油鍋,油溫升到180度,下入肉片
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7炸至表面金黃撈出控油備用
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8取鍋,把蔥姜墊在鍋底(可按喜好加入香葉八角)
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9倒入燒滷汁及其他醬料
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10倒入啤酒
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11把肉均勻鋪在鍋底,加水1000ml
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12大火(2100w)燒開轉小火(800w),蓋蓋熬煮75分鐘,即可
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13色香味俱全的大肉就完成啦!
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