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原料
猪后腿肉: 500g, 香菇丁: , 笋丁:
步骤
1肉切大块,下锅炒至出油
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2倒出猪油后,葱姜爆香,下猪肉放老抽生抽白糖炒至上色,然后放料酒,八角桂皮香叶等香料
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3加开水,煮沸撇去浮末,转小火烧90分钟
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4卤肉烧好后不放盐
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5卤好的肉切碎
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6起锅小火爆香葱姜末,油要少,然后切好的肉下锅,之前用肉汤调两勺甜面酱和一勺蚝油,调好的酱汁下锅和肉炒匀,然后放笋丁和香菇丁,一定小火,否则酱会发苦
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7再放一些肉汤到馅儿里面是然后放凉后入冰箱冷冻,现包现吃,包子皮要厚一点,因为有汤汁
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8当然,自己做一些饼,加肉吃也很香
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