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卤肉的配方与制作方法

更新时间: 2020-06-29 00:00:00     

配方:猪肉(肥瘦)1000克,廖排骨浓缩卤汁,麻油,酱油。

做法:

用后腿猪肉或肥瘦连皮肉,将其刮洗干净,切成三大块,用开水煮一下,除去血腥捞起。将炒锅放旺火上,同时倒入廖排骨浓缩卤汁,注入清水,熬出香味即成卤水。将猪肉放入卤水中烧开,然后改用小火,将肉卤至肉香,质烂即成,吃时切成片,淋入少许酱油、麻油。卤肉又称之为卤菜,是将初步加工和焯水处理后的原料放在配好的卤汁中煮制而成的菜肴。一般可分为红卤、黄卤、白卤三大类;川卤在全国最普遍,多以红卤为主,潮汕地区卤肉最为出名,已走出

关键词: 配方 制作 方法

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