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. 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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  1. 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. 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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  1. 炸好的肉撈出來瀝干油。

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  1. 切片。

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  1. 皮脆肉嫩。

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  1. 「脆皮南乳五花肉
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  1. 我覺得蘸干料特好吃
    干蘸料做法www.xiachufang.com/recipe/106612647/

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  1. 生菜,不油膩。

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  1. 肉內(nèi)加點醬油、加點水,放少許砂糖、鹽,煮開,再放入芹菜、蒜苗一燜,完美的下飯菜~

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