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如何腌制咸猪骨最咸香

更新时间: 2020-10-13 00:00:00     

腌制咸猪骨需要主料为猪脊骨或者猪排骨1000克,精盐, 花椒,香叶,八角,料酒适量,具体做法如下:

1、把花椒、香叶、八角、精盐放入铁锅里炒热,不放油干炒,做腌料;

2、把猪骨头放到饭盒中,加入料酒,再加入腌料,搅拌均匀,把饭盒放入冰箱,腌制24小时;

3、24小时以后,取出猪骨,用手把腌料从猪骨上去除,也可以用小的自来水流冲掉,但不能冲的太久,把花椒,香叶等香料冲掉即可;

4、将洗净的猪骨放入蒸锅中,蒸30分钟左右,出锅即可。

关键词: 如何 腌制

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