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猪肘子高压锅压多久正好

更新时间: 2020-11-03 00:00:00     

大约需要压20-25分钟。因为这样猪肘子才会炖的比较烂。猪前肘也称前蹄膀,其皮厚、筋多、胶质重、瘦肉多,常带皮烹制,肥而不腻。猪肘子宜烧、扒、酱、焖、蹄膀卤、制汤等。如红烧肘子、菜心扒肘子、红焖肘子。猪后肘的结缔组织较前肘含量多,皮老韧,质量较前肘差。

关键词: 肘子 高压锅 多久 正好

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