原料
主料
带皮肋五花肉 | 1000g |
调料
葱 | 适量 |
姜 | 适量 |
大料 | 1个 |
料酒 | 2汤匙 |
白酒 | 15ml |
酱豆腐 | 1块 |
酱油 | 2汤匙 |
糖 | 1小勺 |
盐 | 1小勺 |
鸡精 | 1小勺 |
开水 | 200ml |
制做
![](https://p.001666.xyz/images/2022/04/03/IMG_20220316_192323.jpg)
![](https://p.001666.xyz/images/2022/04/03/IMG_20220316_192559.jpg)
![](https://p.001666.xyz/images/2022/04/03/IMG_20220316_192944.jpg)
1、肉皮去毛清洗干净,用水焯至7成熟(图1);
2、炒糖色,肉上色;
注:炒糖色的方法https://001666.xyz/476.html
![](https://p.001666.xyz/images/2022/04/03/IMG_20220316_203012.jpg)
![](https://p.001666.xyz/images/2022/04/03/IMG_20220316_203305.jpg)
![](https://p.001666.xyz/images/2022/04/03/IMG_20220316_203617.jpg)
3、肉切成0.5cm厚的片(图5),摆放在碗中,(图6)装了3碗,倒入炒好的糖色;
![](https://p.001666.xyz/images/2022/04/03/IMG_20220316_205530.jpg)
![](https://p.001666.xyz/images/2022/04/03/IMG_20220316_205702.jpg)
![](https://p.001666.xyz/images/2022/04/03/IMG_20220316_205839.jpg)
4、葱切段,姜切片,大料掰成瓣,放入装好肉片的碗中;
5、调制碗汁(图8):酱豆腐1块调成粥状,酱油2汤匙,料酒2汤匙,盐1小勺,鸡精1小勺,糖1小勺,开水200ml;
6、将调好的碗汁分别倒入3个碗中,淋适量白酒(图9);
7、上锅蒸40分钟以上,倒出汤汁扣在盘中即可食用。
![](https://p.001666.xyz/images/2022/04/03/IMG_20220318_120711.jpg)
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