梅干菜香芋扣肉
本帖最后由 新鲜人 于 2019-3-5 14:08 编辑https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550697234867266491.jpg?x-oss-process=style/p800
“有一天在外吃饭，某人说要不来个梅菜扣肉？我瞥了他一眼，"你又不吃肥肉，外面的都太肥了，浪费，回家做给你吃。"今天有空，送了小孩上学，马上开工。喜欢梅干菜和芋头，就两样都放上了，一次吃个够。
这菜其实很简单，就是麻烦了点，肉和芋头都要炸一下，比较费油，所以一次做多一点，放冰箱隔几天吃一样美味。瘦肉经过炸和泡冰水，吃起来很酥软，一点都不柴。做了一碗送朋友，很受欢迎。”
食材明细
主料
五花肉1200g
香芋1个
惠州梅菜1磅(454g)
辅料
老抽4大匙
生抽1大匙
糖2茶匙
料酒4大匙
蒜1粒
姜1小块
八角2粒
青菜适量
玉米油适量
咸鲜口味
蒸工艺
数小时耗时
普通难度
梅干菜香芋扣肉的做法步骤
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550698056571266491.jpg?x-oss-process=style/p320
1五花肉洗净，冷水下锅煮到筷子能轻易扎入。水里放入2大匙料酒和几片姜片。
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550698094891266491.jpg?x-oss-process=style/p320
2香芋去皮。
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550698269324266491.jpg?x-oss-process=style/p320
3芋头切1.5cm厚的片。
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550698322744266491.jpg?x-oss-process=style/p320
4把芋头片下油锅炸至硬身。(芋头炸过，蒸后才不会溶烂。)
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550698370869266491.jpg?x-oss-process=style/p320
5用吸油纸吸去多余的油。
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550698456844266491.jpg?x-oss-process=style/p320
6五花肉煮透后，捞出，猪皮趁热刷上老抽上色。
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550698513333266491.jpg?x-oss-process=style/p320
7用牙签或叉子在猪皮上密密地扎洞。
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550698650128266491.jpg?x-oss-process=style/p320
8皮朝下，放入油锅炸至猪皮起泡泡，约10分钟，同时用勺子把油淋在肉上面。(放下炸前，猪肉要擦干水份。)
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550698686465266491.jpg?x-oss-process=style/p320
9翻面再炸一下。(约5分钟)，同时也用勺子把油淋在猪皮上。
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550698851609266491.jpg?x-oss-process=style/p320
10准备一盆冰水，把炸好的五花肉泡在冰水里30分钟。
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550703907657266491.jpg?x-oss-process=style/p320
11五花肉切1.5cm厚的片。
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550704227121266491.jpg?x-oss-process=style/p320
12切片的猪肉沾一下老抽上色。
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550703968561266491.jpg?x-oss-process=style/p320
13芋头修成与肉片大小。
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550704167260266491.jpg?x-oss-process=style/p320
14一片芋头一片肉相隔码在大碗里，猪皮朝下。
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550698922946266491.jpg?x-oss-process=style/p320
15惠州梅干菜用水去盐份，洗净。(洗去咸味，才好调味，要不然会太咸)
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550703817727266491.jpg?x-oss-process=style/p320
16挤干水，切小段
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550704360632266491.jpg?x-oss-process=style/p320
17热油锅，把蒜瓣，姜片和八角爆香。
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550704532793266491.jpg?x-oss-process=style/p320
18下梅菜炒一下，把剩余的老抽，生抽和糖放入炒匀，倒入1碗水小火煮约5分钟。
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550704621886266491.jpg?x-oss-process=style/p320
19把梅菜铺放在肉片上。
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550704657755266491.jpg?x-oss-process=style/p320
20上锅蒸2-2.5小时。
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550704686824266491.jpg?x-oss-process=style/p320
21取出，倒出汁。
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550704744685266491.jpg?x-oss-process=style/p320
22取个大碟子放在大碗上。
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550704813434266491.jpg?x-oss-process=style/p320
23倒扣过来，拿起大碗，肉就倒扣在碟子上了。
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550705090331266491.jpg?x-oss-process=style/p320
24倒出来的酱汁放小锅里，煮开，1茶匙生粉加2大匙水拌匀，慢慢倒入酱汁里，调成稍浓稠的汁。
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550705123597266491.jpg?x-oss-process=style/p320
25青菜烫熟。
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550705196844266491.jpg?x-oss-process=style/p320
26把青菜围在扣肉的边沿装饰，淋上酱汁即可。
https://i8.meishichina.com/attachment/recipe/2019/02/21/201902211550705352468266491.jpg?x-oss-process=style/p320
27肉和芋头入口即化，肥而不腻，梅菜吸收了肉汁，也很美味。
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