查看完整版本: 农家梅菜烧肉

农家梅菜烧肉

　　[b]原料[/b]：上等梅干菜，五花肉，姜片，大料。
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　　[b]操作[/b]： 2y(N*OSfS&Dw*r&G
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　　1）将梅干菜反复笊水淘净，拣去杂物，控干水分。（注意，一定要上等的干菜；从浙江乡村带来的更好！）
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9g%Z kS~([ 　　2）将五花肉带皮切段或厚片。锅放少许油，油温时放少许糖，中火不停地划开，直到全部溶解，马上将肉块一块一块地码入油中（皮在下，易上色），中火，等皮较黄时（不粘锅了时），用铲慢慢翻动；待锅中没有了水分（千万不要使肉焦了），放入洗净的干菜，放姜片、大料、少量料酒、水与肉块平齐，改旺火煮沸后，转微火焖至肉六七成熟，用筷子夹起肉块，放盘待用。 *F|_!x[$D

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