盐曲咸猪肉炒韭葱
材料
"猪五花肉1 1/2磅","盐曲1 1/2大匙","五香粉1 1/2小匙","研磨黑胡椒1 1/2小匙","干辣椒碎 1/2~1小匙","韭葱约150g ","切细丝1支 ","新鲜红辣椒切丝1支 ","米酒1大匙 ","味淋1小匙 ","酱油1小匙 ","白胡椒粉 适量",
做法
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1:将五花肉洗净擦乾,与所有醃肉材料混合
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2:帮五花肉按摩入味,密封后置于冰箱冷藏隔夜(2天尤佳)
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3:烹调前取出置于室温回温,将五花肉上的醃料抹掉后,切成入口大小
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4:干锅将五花肉煸至金黄
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5:加入韭葱白与米酒,将韭葱白炒香炒软
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6:加入韭葱绿与红辣椒丝拌炒,以味醂、酱油调味,起锅前撒上白胡椒粉即可
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7:【烤箱版盐曲咸猪肉】一样先醃2天,烹调前将五花肉上的醃料抹掉,于400℉/200℃烤箱中烤约30分钟,至表面金黄、猪皮呈现酥脆颗粒状即可。