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梅菜扣肉怎么做烂

更新时间: 2020-10-20 00:00:00     

制作梅菜扣肉时,想要使肉软烂需要注意三点,分别为:

1、制作梅菜扣肉的时候,用小火蒸2个小时左右,小火慢炖;

2、选肉方面,肉选五花肉,一层肥一层瘦更容易蒸烂,注意在炸的时候尽量多炸皮的部分,瘦肉部分注意不要炸得太干;

3、用水煮肉的时候,注意要把猪皮煮熟透。

梅菜扣肉,也称为咸烧白,是特色传统名菜,属粤菜客家菜,其中以广东梅州最具代表性,走菜时,把肉反扣在盘中,成菜后,肉烂味香,吃起来咸中略带甜味,肥而不腻。

关键词: 怎么

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