用料

去皮五花肉

約750克

南乳塊

約70克

南乳汁

約15克

番薯粉

適量

砂糖

約15克

醬油

約20克

大蒜

1頭

約10克

「脆皮南乳五花肉」下飯下酒菜的做法

1. ①準備好所需食材
   ②蒜切碎(不要太細碎，后期需要去除)
   ③腌制：把除番薯粉外所有食材混合均勻，冰箱冷藏腌制一夜，待用。

1. 第二天：
   ①把腌制肉的蒜去掉
   ②番薯粉加少許清水混合成粘稠糊狀，把肉放入，裹勻。

1. ①倒入適量大豆油(或調和油)，
   ②用竹簽或竹筷子試油，起密集小泡后，把肉放入。
   ③中火慢炸至肉熟透，兩面金黃，最后轉大火，猛炸一下，把油逼出來。
   ??注意火候，中途需要翻面。

1. 炸好的肉撈出來瀝干油。

1. 切片。

1. 皮脆肉嫩。

1. 「脆皮南乳五花肉」
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1. 我覺得蘸干料特好吃
   干蘸料做法www.xiachufang.com/recipe/106612647/

1. 裹生菜，不油膩。

1. 肉內加點醬油、加點水，放少許砂糖、鹽，煮開，再放入芹菜、蒜苗一燜，完美的下飯菜～