用料
去皮五花肉
約750克
南乳塊
約70克
南乳汁
約15克
番薯粉
適量
砂糖
約15克
醬油
約20克
大蒜
1頭
約10克
「脆皮南乳五花肉」下飯下酒菜的做法
- ①準備好所需食材
②蒜切碎(不要太細碎,后期需要去除)
③腌制:把除番薯粉外所有食材混合均勻,冰箱冷藏腌制一夜,待用。

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- 第二天:
①把腌制肉的蒜去掉
②番薯粉加少許清水混合成粘稠糊狀,把肉放入,裹勻。

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- ①倒入適量大豆油(或調(diào)和油),
②用竹簽或竹筷子試油,起密集小泡后,把肉放入。
③中火慢炸至肉熟透,兩面金黃,最后轉(zhuǎn)大火,猛炸一下,把油逼出來。
??注意火候,中途需要翻面。

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- 炸好的肉撈出來瀝干油。

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- 切片。

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- 皮脆肉嫩。

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- 我覺得蘸干料特好吃
干蘸料做法www.xiachufang.com/recipe/106612647/

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- 裹生菜,不油膩。

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