吃過幾次一位四川來的做飯阿姨做的粉蒸肉，下面墊了南瓜，上面的粉蒸肉麻辣鮮香、口味濃郁、層次豐富，一直念念不忘。
試了好多次做法，豬肋排、豬頸肉、豬里脊都試過，還試了不同的配料，終于！終于成就了今天這款食譜，完全還原當年吃過的好滋味。\(//?//)\
分享給大家，吃過一定不會失望的(o^^o)

用料

五花肉

300克

大米

1/4杯

糯米

1/4杯

紅薯/紫薯/南瓜

適量

【調味：】

蒜瓣

5瓣

姜片

5片

1小匙

1小匙

豆瓣醬

1大匙

花椒粉

1/2小匙

雞精

1/2小匙

老抽

1大匙

五香粉

1/2小匙

3大匙

炒菜用油

2大匙

四川風味粉蒸肉的做法

1. 糯米和大米按照1:1的比例乘出不到1/2杯（如果肉很多可以適當增加）。

1. 沖洗干凈瀝干水分，放到鍋里大火炒干，再轉中火炒到米粒變黃。

1. 倒在粉碎機里粉碎成細末。（這一步是在做蒸肉米粉，也可以在超市買現成的）

1. 一塊帶皮五花肉洗干凈吸干水分。切0.5cm左右厚的薄片。

1. 全部切好。

1. 把姜片和蒜瓣剁碎。
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1. 全部剁完。

1. 找一個大一點的碗，把五花肉和姜蒜粒倒入，放入所有的調料，大匙和小匙的量就是左邊兩個勺子的量。

1. 用手抓捏均勻，給肉多多按摩一下。這肉不厚，不用腌制很久。

1. 倒入剛才做的蒸肉米粉，拌勻。

1. 把紫薯和紅薯切塊，正宗做法是放南瓜，比較面的那種，家里有新買的日本番薯和紫薯就趕緊一起蒸了。（說來也奇怪，澳洲的紫薯皮是白的，紅薯皮是紫的(???)?）

1. 全部剁大塊，不要切太小，蒸肉時間比較久，切太小容易蒸太爛。

1. 在蒸籠底下鋪上烘焙紙或蒸籠紙，鋪上紅薯或南瓜。

1. 均勻鋪上五花肉。水開后繼續用中火蒸45分鐘。（如果肉很多，蒸的時間也要延長，最好蒸1小時以上，肉質更酥爛）

1. 時間到了關火燜5分鐘。

1. 揭開開吃( ′▽｀)

1. 肉滑滑嫩嫩，花椒粉是點睛之筆呀(∩_∩)