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甜扣肉的做法

更新时间: 2020-09-18 00:00:00     

甜扣肉主料为腩肉640克、糖400克、清水400克、麦芽糖和浙醋各少许,其具体做法如下:

将腩肉刮洗干净,去清猪毛,放进锅里用水煮火至能用筷子插入后捞起,把麦芽糖和浙醋混合后,涂抹在猪皮上,下油镬里炸至起泡为止,取起沥油。用刀片去腩肉的内层,只留猪皮、白肉和瘦肉部分,切成条形,用滚水烫过,约十分钟后取出,换清水再滚,如此换水四至五次,使肉的油质吐清,再捞起。将沙糖和清水煮溶,滚后去掉糖泡,放入肉条用文火煲五十分钟取出。把腩肉条置碗内,皮向底,上放豆沙、芋泥或白果泥均可。上笼蒸热取出,另用粟粉水加少许糖勾芡淋上即成。

关键词: 做法

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