去骨猪五花肉、酱油、蒜泥、腌韭菜花、酱豆腐汁、辣椒油。
特色:
肉质香烂、肥而不腻、味道醇厚、最宜卷着荷叶饼或烧饼食用。
操作:
将去骨猪肉横切成三、四条,再切成长块,刮洗干净,皮朝上放入锅肉,倒入清水,盖上锅盖,在旺火上烧开,再转微火煮2小时,用筷子一穿即入,捞出晾凉,撕去肉皮,切成薄片,整齐地排在盘内;把酱油、蒜泥、韭菜花、酱豆腐汁和辣椒油等,一起放在小碗内,随同肉片一起上桌
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[烹饪专区] 食谱〉猪肉 ~只能留食谱,请勿留言~ |
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