油底肉VS蒜苗炒油底肉
描述
油底肉又被叫作“走油肉”、“油壇肉”，是遠古時候居住在「笮都夷」的笮人，為在炎熱的夏季防止豬肉腐爛變質，而研製的一種對肉食品保鮮的儲藏方法。將豬肉切割成大塊狀，豬油燒沸後，把切好的豬肉放入油鍋中，肉中的水分煎熬干後，取出放入備好的陶瓷罐內，再將油倒入罐中，油底肉即成。
這油底肉在沒有任何冷凍設施輔助的情況下，放置數年也不會腐爛變質。味道醇香，肥而不膩，肉軟而不綿，色香味俱全。
步驟
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豬板油切成小塊 Pork suet cut into small pieces
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用水將切好的豬板油洗淨 Wash the cut pork suet with water
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將豬板油放入鍋中，加入清水，開火將雜質及血水煮乾淨 Put the pork suet into the pot, add water, turn on the fire and boil the impurities and blood.
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用撈網將浮沫撈乾淨 Use a fishing net to remove the scum
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煮到不再有浮沫後撈出 Cook until there is no more foam, then remove
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將撈出的豬板油再次倒入洗淨鍋中，加入淹沒鍋豬板油的【熱水】 Pour out the lard suet into the washing pot again, and add the [hot water] that submerged the lard suet in the pot
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開中火開始熬豬油 Turn on the fire and start to boil the lard
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豬油熬好後將油粕撈出，豬油靜置放涼 After the lard is boiled, remove the oil meal, and let the lard stand to cool
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豬五花切成大塊 Pork belly cut into chunks
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用鹽、花椒粉抓勻醃漬一晚 Marinate overnight with salt and pepper
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隔日用溫水洗淨五花肉上的醃料，並瀝乾水份 Rinse the marinade on the pork belly with warm water every other day, and drain the water
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前一天熬好的煮油倒入鍋中加熱，然後放入醃好的五花肉 Pour the cooking oil that was boiled the day before and heat it in a pot, then add the marinated pork belly
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油炸到豬肉熟透且呈金黃色 Deep fried until pork is cooked through and golden brown
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將五花肉夾出放入陶甕或陶盆中，倒入剛剛油炸過的豬油 Put the pork belly into a pot or pot, and pour in the lard that has just been fried
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讓豬油及五花肉靜置放涼及凝固，放於陰涼處或冰箱保存 Let the lard and pork belly stand to cool and solidify, and store in a cool place or refrigerator
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兩星期後~夾出約一半份量的油底肉 After two weeks ~ clip out about half the amount of oily meat
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放入蒸籠中蒸煮約7-8分鐘 Put it in the steamer and cook for about 7-8 minutes
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蒜苗斜刀切成小段 Sliced garlic sprouts into small pieces
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辣椒斜刀切成小段 Sliced peppers into small pieces
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蒸好的油底肉切成薄片 Thinly sliced steamed meat
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鍋中到入融化的豬油及蒜苗、辣椒、蒜末~炒香 Add the melted lard, garlic sprouts, peppers, minced garlic to the pot ~ saute until fragrant
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然後放入切成片的油底肉，再炒約30秒 Then add the sliced oily meat and fry for about 30 seconds
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加入鰹魚粉調味 Add bonito powder to taste
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加入糖調味，將調料炒勻 Add sugar to taste and stir well
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盛入盤中~完成 Serve on a plate ~ done
![將撈出的豬板油再次倒入洗淨鍋中，加入淹沒鍋豬板油的【熱水】
Pour out the lard suet into the washing pot again, and add the [hot water] that submerged the lard suet in the pot](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2194370%2F165b14829f0ba394.jpg&width=800)
小撇步
詳細烹飪網址：https://youtu.be/qXazSnm8E9Q
一步一步重現古人保存肉類的智慧，詳細步驟，做出好吃的五花肉料理
