查看完整版本: 香芋扣肉

香芋扣肉

原料：五花腩肉2斤.荔芋1只（大）.陈皮半角（浸软切成茸）.蒜头6粒（切成茸）.姜茸少许 VOu"N4?y}n9t
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调味料：南乳2小块.柱侯酱2匙.糖2匙.蚝油2匙.鸡精.绍酒2匙 %{x9T ZjVCV8cP

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1：烧热白锅把五花腩肉皮上的毛烫去.然后烧开水滚五花腩10分钟 3d5}1v rv)Dq$d7W:])}M
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vKfD T rNF"bnh 2：把五花腩肉放入高压锅（大火压10分钟.在用小火压10分钟）.用筷子可插入皮内即可捞起,涂上老抽.用牙签插匀五花肉皮，肉汤留起来。 {~ [2L.^Ry8Me
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3：烧红锅下油.改为中火.轻轻将猪肉从锅边滑下.肉皮向下.为免油溅.炸时要加盖.但不需盖严.留一小隙透气.炸至金黄色.移出猪肉.香芋去皮切成1厘米厚块.炸成金黄色即可捞起.留少许油在锅。
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4：爆香蒜茸.下调味料.加肉块肉汤调好味拌匀. 2B N%{CY
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5：以一块芋头夹一块肉排在大碗内.淋多余酱料在面上.入锅内中火蒸至酥软.约1小时。 G3o7GIp/[:J

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eo.R2_ F2}8X 6：焾香而不腻人的香芋扣肉完成了2w6Y!~cR

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9F&cYb6dX 7：剩下的肉汤在煲一个老火靓汤：莲藕淡菜煲脊骨 ?_^~jP|.E$t

Cq$}b1p"Q 莲藕去皮切块.淡菜用清水洗干净.猪扇骨用水滚下.陈皮一小块.姜一块.蜜枣1粒.全部材料放进肉汤里用高压锅（大火压10分钟.在小火压20分钟）。 c'YB8Hep m
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