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    五花肉不再紅燒了，加2個杏鮑菇，不加水不加油，上桌瞬間被掃光！ 【小穎美食】

    小穎美食By 45 則留言1 Min Read



    #美食#五花肉#杏鮑菇今天給大家分享的是用五花肉和杏鮑菇做好吃的。 1.鍋燒熱，放入五花肉，把豬皮烙一下；再把五花肉切成0.5厘米左右的厚片； 2.鍋中加入冷水，放入肉片，再加入蔥段、薑片、料酒；大火燒開，撈出浮沫，再煮三分鐘；撈出控干水份； 3.準備2–3哥杏鮑菇，切成一厘米左右的厚片，在杏鮑菇表面劃幾刀，但是不要切斷（如視頻中所示）； 4.準備香料：適量的蔥段、薑片、一半的大蒜、適量乾辣椒、一個大料、桂皮、香葉； 5.把肉片放入鍋中，開中火煎至兩面金黃；撈出備用； 6.鍋中留少許底油，加入香料，炒出香味；再倒入砂鍋裡，加入杏鮑菇和肉片，再加入一大勺生抽、一勺料酒、一小勺老抽、適量胡椒粉、一勺蠔油、一勺黃豆醬、適量冰糖，最後加入啤酒；大火燒開，轉小火燉40分鐘； 7.把蓋子打開，再煮五分鐘，最後撒點蔥段，美味的五花肉燉杏鮑菇就可以食用了。大家好，歡迎大家來到小穎美食，我平常特別喜歡做菜，熱愛美食。我會在這裡每天分享一道菜，大家可以學習試著去做下，希望大家的生活可以越來越美好。喜歡美食的朋友們可以訂閱下噢。

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    45 則留言

    1. 小穎美食 on

      1. Heat the pot, add the pork belly, and burn the pork skin; then cut the pork belly into a thick piece of about 0.5 cm;

      2. Add cold water to the pot, add the sliced meat, then add the onion, ginger, and cooking wine; boil over the fire, remove the floating foam, cook for another three minutes; remove the dried water;

      3. Prepare 2–3 brother Pleurotus eryngii, cut into thick slices of about one centimeter, and cut a few knives on the surface of Pleurotus eryngii, but do not cut it (as shown in the video);

      4. Prepare spices: appropriate amount of onion, ginger, half of garlic, moderate amount of dried chili, an aniseed, cinnamon, fragrant leaves;

      5. Put the pieces of meat into the pot, fry them on medium heat until golden on both sides; remove them for use;

      6. Leave a little base oil in the pot, add the spices, stir fry the scent; then pour into the casserole, add the oyster mushroom and the meat, add a spoonful of light soy sauce, a spoonful of cooking wine, a teaspoon of the old pump, the right amount Pepper, a spoonful of oyster sauce, a spoonful of soy sauce, the right amount of rock sugar, and finally add beer; the fire is boiled and simmered for 40 minutes;

      7. Open the lid, cook for another five minutes, and finally sprinkle the onion, and the delicious pork belly can be eaten.

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    3. 張珞凡 on

      這就有加黃豆醬的紅燒啊。介紹作法可以，但一定要標題下這樣去攻擊一種料理方式嗎？或是一定要說什麼什麼比什麼好吃嗎？要我就會覺得還是肉好吃啊，需要這樣比喔？

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