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梅菜扣肉

Notes: 

一煮,煮的时候,部分的肥油融入汤中,尤其是葱姜、八角等佐料的加入,去腥提香减少了肥腻感

二煎,几乎不放油的锅子,肉皮先向下,小火慢慢煎出多余的油脂,减少了油腻感

三蒸,高温蒸制,梅菜吸收了一部分肥油,多余的油脂也受热融出,前后要两次撇出多余的肥油,做出的扣肉才能入口酥栏、肥而不腻

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Ingredients: 

五花肉
梅干菜
生抽
老抽
冰糖
八角
桂皮
葱姜


白酒


 

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