清蒸白肉Meat slices

gin-gin

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有 1 人跟著做

上次在四表姐的家品嚐過，真是一試難忘，五花腩肉這樣做特別入味，於是討來如此做法。
This is my cousin Verida’s fine recommendation.

份量

6 人份

時間

60 分鐘

食材

五花腩肉pork belly

2條pcs

岩鹽rock salt

適量app

1
五花腩肉洗淨瀝乾水份； Pick some nice looking marbled pork belly, clean thoroughly.
2
置於盤中以中火蒸半小時； Line up in a pan and steam at medium heat for half an hour.
3
筷子能刺穿代表熟透； Check if it is well done with a chopstick.
4
置於另一盤中趁熱兩邊抹上鹽巴，把肉汁留起備用； Put the cooked meat on another pan, massage with some rock salt. Keep the sauce for later use.
5
待涼； Set aside and let cool.
6
切薄片； Cut into thin slices.
7
把肉汁淋在薄片上； Don’t forget the meat sauce.
8
佐以辣椒醋進食，或者佐以酸菜進食。 Serve with chilli vinegar, or with pickles.