清蒸白肉Meat slices
收藏 29
留言 0
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.
