青蒜松板豬
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![[淹肉製作]撒上適量的加州風味蒜味胡椒粉和少許鹽後,充份按摩即完成.](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
1淹肉製作撒上適量的加州風味蒜味胡椒粉和少許鹽後,充份按摩即完成. -
2用袋子裝好存放冰箱1-2天完成.(如要長期存放,請移入冷凍庫.)
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3青蒜松板豬 將青蒜洗淨斜切.
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4淹蒜味胡椒松板豬一片乾鍋中兩面煎熟至金黃.(不必加油),並將松板肉斜切片.
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5以鍋中餘溫將步驟3,4混合.
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6完成.
![[淹肉製作]撒上適量的加州風味蒜味胡椒粉和少許鹽後,充份按摩即完成.](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/269398/637db4ab36020628.jpg)
![[青蒜松板豬]
將青蒜洗淨斜切.](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/269402/146698a3dd6275eb.jpg)
小撇步
可以松板肉,五花肉或梅花肉淹製鹹肉存放.
加州風味蒜味胡椒粉非常方便又美味.
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