年菜~鴻運當頭~萬巒豬腳
描述
豬腳可去霉改運,過年時出現代表吉利,但家人覺得他入口即化的口感太過油膩,為了使口感變得Q彈,我用冷熱水交替的方式,再用風扇快速冷卻,一道貌似萬巒豬腳的料理讓家人一掃而空,全部點頭說讚哦^^
食材
步驟
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豬腳放入冷水中煮開
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撈出泡入冷水中(來回3次)洗淨
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油中放入冰糖
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炒成焦糖狀
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放入豬腳沾上糖色後爆香香料
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炒至均勻加水調味
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放入快鍋,用小火煮15~20分關火至洩壓後取出
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倒入鍋中用少許湯汁濃縮一下(不用完全收乾)
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取出馬上用電風扇吹涼
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去骨切片沾醬即可
![放入豬腳沾上糖色後爆香[香料]](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%2F273228%2Fa81925b270bcc5f8.jpg&width=800)
![炒至均勻加水[調味]](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%2F273229%2Fac3b465279c2f3d7.jpg&width=800)
![去骨切片[沾醬]即可](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%2F273234%2F7fead22eb4e34efb.jpg&width=800)
小撇步
1)豬腳剁大塊方便切片,冷熱水交替使皮變Q
2)滷製時間縮短一成,會更Q哦^^
