查看完整版本: 香芋扣肉

香芋扣肉

原料：五花腩肉2斤.荔芋1只（大）.陈皮半角（浸软切成茸）.蒜头6粒（切成茸）.姜茸少许
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调味料：南乳2小块.柱侯酱2匙.糖2匙.蚝油2匙.鸡精.绍酒2匙
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制法：
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B'e sQ4Y)|&Q0@ 1：烧热白锅把五花腩肉皮上的毛烫去.然后烧开水滚五花腩10分钟

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2：把五花腩肉放入高压锅（大火压10分钟.在用小火压10分钟）.用筷子可插入皮内即可捞起,涂上老抽.用牙签插匀五花肉皮，肉汤留起来。 5S?a6V)~7{E5{2G.Jn

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'`&O7s-I-u D-R,a 3：烧红锅下油.改为中火.轻轻将猪肉从锅边滑下.肉皮向下.为免油溅.炸时要加盖.但不需盖严.留一小隙透气.炸至金黄色.移出猪肉.香芋去皮切成1厘米厚块.炸成金黄色即可捞起.留少许油在锅。 "{.J#c4nx\y*J%}m2[}*O
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4：爆香蒜茸.下调味料.加肉块肉汤调好味拌匀. Fx!p#U*Fr

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O"b;[n]3r@ 5：以一块芋头夹一块肉排在大碗内.淋多余酱料在面上.入锅内中火蒸至酥软.约1小时。 6[V3Hw.{

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6：焾香而不腻人的香芋扣肉完成了
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9hk1d'U4Y2mJ 7：剩下的肉汤在煲一个老火靓汤：莲藕淡菜煲脊骨 m2uT-n|/YIL/o

|+|!{MmO 莲藕去皮切块.淡菜用清水洗干净.猪扇骨用水滚下.陈皮一小块.姜一块.蜜枣1粒.全部材料放进肉汤里用高压锅（大火压10分钟.在小火压20分钟）。
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