Directions
- 1把五花肉上锅蒸到筷子能插进去即可
- 2蒸好后用牙签把皮扎99个孔
- 3再抹点老抽上色
- 4油锅里放两根筷子煎的时候皮不容易糊
- 5盖上盖子油就不会到处喷了
- 6煎至表皮微微焦黄
- 7然后用冷水泡20分钟
- 8再给它切成厚厚的薄片
- 9调味加盐、白糖、胡椒粉、一勺生抽、半勺老抽
- 10抓拌均匀腌制入味备用
- 11拿出梅干菜
- 12平时做梅菜烧肉、包子做肉饼都非常好吃的
- 13它还特别干净只要洗两遍攥干水分
- 14这时候把肉皮朝下摆碗里
- 15再放上梅干菜压紧实了
- 16蒸锅上汽蒸一个小时
- 17自己做梅菜扣肉干净卫生又放心
- 18拌上米饭太香了
Ingredients
- 2 块 五花肉
- 1 勺 盐
- 1 勺 白糖
- 1 勺 胡椒粉
- 1 勺 生抽
- 0.5 勺 老抽
- 1 碗 梅干菜
- 1 把 葱花
Equipment
蒸锅牙签刷子锅筷子
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