一到夏天,是不是總覺得沒啥胃口?就想整點兒香到能扒拉好幾碗飯的硬菜!今兒個必須把梅干菜扣肉給掏出來了!這菜看著好像挺復雜,其實跟著步驟走,新手也能輕松拿捏,肥而不膩的五花肉配上吸飽肉汁的梅干菜,一口下去香到跺腳,趕緊搬好小板凳學起來~
食材準備:
五花肉:500克
梅干菜:150克
生姜:5片
大蔥:半根
冰糖:8顆
生抽:2勺
老抽:1勺
料酒:3勺
八角:1顆
香葉:1片
烹飪步驟:
鍋里接冷水,把整塊帶皮五花肉皮朝下放進鍋,丟入3片姜、3段蔥、2勺料酒。開大火煮開,表面會浮起好多血沫子,撇干凈。轉中小火煮15分鐘,用筷子能輕松扎透肉皮就行。撈出來,用溫水把表面的浮沫洗干凈,晾干水分。
鍋里倒少許油,開中火,等油稍微有點熱,把晾干的五花肉皮朝下放進鍋。煎到肉皮金黃起泡,把四周的肥肉也煎一煎,逼出點油脂,吃起來才不膩。煎好后盛出來,放在案板上晾5分鐘。
第三步:
梅干菜放進大碗里,倒溫水泡30分鐘。泡好后用手抓洗幾遍,把里面的泥沙和雜質洗掉,攥干水分。要是梅干菜太咸,多換幾次水,嘗一下不齁嗓子就行。
第四步:
鍋里留少許煎肉的油,開小火,8顆冰糖放進去,用鏟子不停翻炒,直到冰糖溶化變成深褐色。煎好的五花肉放進鍋里,翻炒幾下,讓每面都裹上糖色,看著就有食欲!加2片姜、剩下的蔥段、1顆八角、1片香葉炒出香味,再倒1勺料酒、2勺生抽、1勺老抽,繼續翻炒均勻。加熱水沒過五花肉,開大火煮開,轉小火燉40分鐘。
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第五步:
另起一口鍋,倒少許油,開中火,把攥干的梅干菜放進去,翻炒2分鐘,把水汽炒干。然后舀2勺燉肉的湯汁倒進鍋里,繼續翻炒,讓梅干菜吸飽湯汁的香味,炒個3分鐘,盛出來備用。
第六步:
準備一個大碗,把燉好的五花肉拿出來,切成厚的片,皮朝下,整齊地碼在碗里。梅干菜鋪在肉片上,壓實一點,再倒上燉肉的湯汁。找個盤子蓋在碗上,放進蒸鍋,開大火上汽后轉中火蒸1個小時。蒸好后取出來,把碗里的湯汁倒進鍋里,開大火收濃汁。找個大盤子扣在碗上,倒扣過來,把碗拿走,再淋上收濃的湯汁,撒上點蔥花點綴一下,搞定!
做好的梅干菜扣肉,夾一片肥瘦相間的五花肉,帶著底下的梅干菜,往米飯上一放,用筷子一夾,肉皮的膠質、肥肉的油香、瘦肉的緊實,加上梅干菜的咸香,一口下去,那叫一個滿足!要是嫌單吃扣肉膩,配點小米粥或者玉米碴子粥,也是相當解膩。家里來客人了,端上這么一盤,顏值高味道好,倍有面子!而且剩下的梅干菜扣肉,第二天熱一熱,拿個饅頭夾著吃,那味道絕了,我能一口氣吃仨!
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