![](/images/image/1931/19319987.webp?1638340962)
五花肉預熱易化,瘦肉久煮不柴。含有富厚的卵白質,是人體最簡單吸收以及消化的食品。而且很下飯,早上吃好,子夜吃飽,清晨吃少!這道菜大約三鼓試試。
五花肉經詳盡心烹調後,可產多種鮮味佳肴,又有濃郁的香味,大約大大的前進食慾,這幾天還說好好的瘦身,終歸好麼,做這一盤肉,算了下次吧!
下雪了,天氣這麼冷吃點醬燒五花肉,不僅悅目況且鮮味!
![](/images/image/1931/19319988.webp?1638340962)
【醬燒五花肉】
材料:五花肉一塊,蔥姜,八角,香葉,桂皮,冰糖,排骨醬,干辣椒
做法:
1:起首決意這類三層的帶皮五花肉;
![](/images/image/1931/19319989.webp?1638340962)
2:準備蔥姜,八角,香葉,桂皮,干辣椒;
![](/images/image/1931/19319990.webp?1638340962)
3:先把五花肉切成厚一點的大片;
![](/images/image/1931/19319991.webp?1638340962)
4:涼水放入鍋中染指蔥姜,料酒;
![](/images/image/1931/19319992.webp?1638340962)
5:休戰煮出多餘的血末;
![](/images/image/1931/19319993.webp?1638340962)
6:接下來倒出,用清水蕩滌潔凈控干水分備用;
![](/images/image/1931/19319994.webp?1638340962)
7:鍋內到場少量底油,放入肉片煸炒一下,炒出多餘的油份;
![](/images/image/1931/19319995.webp?1638340963)
8:把多餘的油倒出一半;
![](/images/image/1931/19319996.webp?1638340963)
9:把肉倒入一個碗中備用;
![](/images/image/1931/19319997.webp?1638340963)
10:鍋中參預大批油放入蔥姜,香葉,辣椒,八角,桂皮爆香;
![](/images/image/1931/19319998.webp?1638340963)
11:往後插手大量的耗油,排骨醬,半勺生抽;
![](/images/image/1931/19319999.webp?1638340963)
12:到場過多的開水到場一點十三香,參與少許鹽,老抽,兩塊冰糖;
![](/images/image/1932/19320000.webp?1638340963)
13:小火煮40分鐘;
![](/images/image/1932/19320001.webp?1638340963)
14:煮好之後把料渣撈出,大火收湯汁就可出鍋;
![](/images/image/1932/19320002.webp?1638340963)
小貼士:
1:冰糖概略解膩去腥;
2:排骨醬是為了提香調色的;
![](/images/image/1932/19320003.webp?1638340963)