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川味卤肉的做法及配料

更新时间: 2020-10-03 00:00:00     

食材:带皮五花肉500克,八角2个,花椒2勺,干红椒6个,盐3克,料酒10毫升,老抽1小勺。

1、五花肉切块,用少量的盐稍腌一下,备用;

2、炒锅内放少量的植物油,烧至七成热,下入腌好的肉块,煎至微黄;

3、加入配料炒香,再放些料酒,老抽,炒匀后加些盐;

4、加水,要没过肉,煮滚以后转小火煮至肉烂入味。

关键词: 做法 配料

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