用料

原材料：

五花肉

400克

鵪鶉蛋

12個(gè)

干香菇

3朵

洋蔥

半個(gè)

調(diào)味料：

八角

2個(gè)

黃冰糖

10粒

桂皮

1塊

姜片

4片

蠔油

1勺

老抽

1勺

生抽

2勺

腐乳

半塊

腐乳汁

1勺

適量

料酒

2勺

鹵肉飯的做法

1. 選精五花肉，洗凈。

1. 先切厚片，再切成小拇指粗細(xì)的條。

1. 五花肉，冷水下鍋，加入姜片和1勺料酒，焯水至變色。

1. 洗凈血沫。

1. 香菇?jīng)_洗灰塵后，冷水泡發(fā)。

1. 沖洗干凈后，切成絲。

1. 鵪鶉蛋先煮熟，剝皮。

1. 洋蔥切細(xì)絲，炸香，切碎。

1. 所有準(zhǔn)備好的食材和調(diào)味料加入電飯鍋，加入過(guò)濾的泡香菇水，末過(guò)食材。按下煮飯鍵。

1. 電飯鍋1個(gè)程序完成后，轉(zhuǎn)入鐵鍋中，小火慢燉收汁。

1. 湯汁收濃，鹵肉就做好了。

1. 焯燙青菜。
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1. 盛一碗米飯，蓋上鹵肉，擺入青菜，澆一勺湯汁，撒點(diǎn)蔥花。

1. 拌勻，開飯！