红烧大肠面线 淬酿开运年菜
材料
"手工红面线 半斤","猪大肠 3附","姜片 2.3片","葱 2根","米酒 3大匙","冰糖 1匙","淬酿昆布露 5大匙","洗大肠用可乐 1瓶","太白粉(勾芡) 适量","猪大骨 1附","烹大师 3小匙","姜片 2.3片","蒜头末 5.6瓣","淬酿昆布露 2匙","香油 1匙","水 1匙","乌醋 2匙"
做法
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1: 猪骨川烫去血水后 加姜片熬高汤备用
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2: 大肠用可乐里外清洗过.川烫血水.放入淬酿昆布露和葱姜蒜少许冰糖 下锅卤约1小时(电锅要按两次)
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3: 使用手工面线.耐煮不软烂.
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4: 面线泡水10分.洗干净到水不混浊.剪成小段备用
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5: 猪骨高汤放入烹大师调味 放入面线.煮滚勾芡
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6: 大肠卤好.切片备用
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7: 加入调好的酱汁.依喜好加入辣椒.香菜或九层塔
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8: 完成
