油底肉VS蒜苗炒油底肉

Belle
95 食譜 290 粉絲

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。

食材

熬豬油
油底肉
蒜苗炒油底肉

步驟

  • 豬板油切成小塊
Pork suet cut into small pieces

    豬板油切成小塊 Pork suet cut into small pieces

  • 用水將切好的豬板油洗淨
Wash the cut pork suet with water

    用水將切好的豬板油洗淨 Wash the cut pork suet with water

  • 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.

    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.

  • 用撈網將浮沫撈乾淨
Use a fishing net to remove the scum

    用撈網將浮沫撈乾淨 Use a fishing net to remove the scum

  • 煮到不再有浮沫後撈出
Cook until there is no more foam, then remove

    煮到不再有浮沫後撈出 Cook until there is no more foam, then remove

  • 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

    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

  • 開中火開始熬豬油
Turn on the fire and start to boil the lard

    開中火開始熬豬油 Turn on the fire and start to boil the lard

  • 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

    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

  • 豬五花切成大塊
Pork belly cut into chunks

    豬五花切成大塊 Pork belly cut into chunks

  • 用鹽、花椒粉抓勻醃漬一晚
Marinate overnight with salt and pepper

    用鹽、花椒粉抓勻醃漬一晚 Marinate overnight with salt and pepper

  • 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

    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

  • 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

    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

  • 油炸到豬肉熟透且呈金黃色
Deep fried until pork is cooked through and golden brown

    油炸到豬肉熟透且呈金黃色 Deep fried until pork is cooked through and golden brown

  • 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

    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

  • 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

    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

  • 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

    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

  • 放入蒸籠中蒸煮約7-8分鐘
Put it in the steamer and cook for about 7-8 minutes

    放入蒸籠中蒸煮約7-8分鐘 Put it in the steamer and cook for about 7-8 minutes

  • 蒜苗斜刀切成小段
Sliced garlic sprouts into small pieces

    蒜苗斜刀切成小段 Sliced garlic sprouts into small pieces

  • 辣椒斜刀切成小段
Sliced peppers into small pieces

    辣椒斜刀切成小段 Sliced peppers into small pieces

  • 蒜頭切成略粗的蒜末
Garlic chopped into finely minced garlic

    蒜頭切成略粗的蒜末 Garlic chopped into finely minced garlic

  • 蒸好的油底肉切成薄片
Thinly sliced steamed meat

    蒸好的油底肉切成薄片 Thinly sliced steamed meat

  • 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

    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

  • 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

    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

  • 加入鰹魚粉調味
Add bonito powder to taste

    加入鰹魚粉調味 Add bonito powder to taste

  • 加入糖調味,將調料炒勻
Add sugar to taste and stir well

    加入糖調味,將調料炒勻 Add sugar to taste and stir well

  • 盛入盤中~完成
Serve on a plate ~ done

    盛入盤中~完成 Serve on a plate ~ done

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

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Belle 95 食譜 290 粉絲

小時候姐姐買了一本傅培梅食譜,裡面記載的實務做法吸引著我。 假日我總是列好清單,請媽媽幫我買食材,那天廚房就是我的天下。 開始工作後,有能力買了烤箱,開始玩烘焙。 喜歡煮,喜歡把簡單的食材轉化為一道道的美食,更喜歡身邊的人吃東西開心滿足的表情。

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