查看完整版本: 猪肉别再红烧了！炖这么一锅香而不腻，入口即化[23P]

猪肉别再红烧了！炖这么一锅香而不腻，入口即化[23P]

[size=4]喜欢吃肉肉的朋友们请注意！今天这道菜，真的相当诱人！！它就是超级下饭的济南名菜： 把子肉 。[/size]
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[size=4]软烂咸香，肥而不腻，好吃到你想和我拜把子~[/size]
[size=4]把子肉作为山东济南传统鲁菜，早在清朝时期，鲁地即流传有将五花肉一斤切成数块，用麻绳捆成一把，加以酱油炖煮而成的把子肉。一般还配以其他配菜一同炖煮，如青椒、海带结，面筋、豆皮、虎皮鸡蛋、鲅鱼、四喜肉丸等。[/size]
[size=4]今天包子做了个家庭改良版，简单易上手，真的贼香！[/size]
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[size=4]五花肉要选择肥瘦相当的，猛火开锅再文火慢炖。因为提前煎出了多余的油脂，再用开水炖煮，让肉肉吃起来肥而不腻、瘦而不柴。入口有醇厚的余香，多滋多味。[/size]
[size=4]把子肉主要用酱油来烹调，不放盐。吃起来不咸不腻，刚好下饭。趁热连肉带汁浇在白米饭上，真的绝了绝了。[/size]
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[size=4]肉肉被炖的酱香浓郁、入口即化。虽然看起来大块厚实，但是吃起来软烂，一点也不费劲。卤制过的虎皮鸡蛋和青椒，裹上了灵魂的汤汁，超级入味！！不仅让这道菜不单调还解腻。[/size]
[size=4]五花肉别再只会红烧了！一定要试试这个把子肉，真的太香了！三碗米饭都不够我炫~[/size]
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[size=4]点开看看这吃相[/size]
[size=4]我就不信馋不到你[/size]
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[size=4]视频中有些地方可能没讲清楚[/size]
[size=4]包子下面送上超详细的步骤讲解[/size]
[size=4]往下看，你的问题都能解决[/size]
[size=4]▽[/size]
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[size=4]五花肉、青椒、鸡蛋、大葱、姜、干辣椒、八角、桂皮、香叶、冰糖、生抽、老抽、料酒、蚝油[/size]
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[size=4]五花肉冷水下锅，加入姜片、葱段、适量料酒、白醋。[/size]
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[size=4]大火烧开，捞出五花肉，稍微冷却后，切成一厘米左右的厚片，用厨房纸擦干水分。[/size]
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[size=4]锅中不用倒油，将五花肉依次下入锅中，中小火慢煎，把油脂全部煎出来，两面金黄后，夹出沥干。[/size]
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[size=4]不用换锅，将青椒、剥壳的水煮蛋依次放入锅中，煎到金黄后盛出备用（可以在油中放一点盐，防止蹦油）。[/size]
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[size=4]锅中留点底油，倒入香叶、桂皮、八角、姜片、葱段、干辣椒 、冰糖，中小火炒出香味。[/size]
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[size=4]下五花肉，加生抽、老抽、蚝油、料酒，翻炒均匀。[/size]
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[size=4]倒入开水，没过食材，中小火焖煮 40 分钟（筷子能轻松戳烂的程度），然后挑出锅中的姜、葱、香料。[/size]
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[size=4]倒入煎好的虎皮鸡蛋和青椒，再炖 10 分钟左右。[/size]
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[size=4]转大火收汁，就可以出锅啦~（也可以选择豆皮、腐竹、海带结等自己喜欢的配菜，一同炖煮哦)。[/size]
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[[i] 本帖最后由 shejizhen 于 2024-10-23 15:31(GMT+8) 编辑 [/i]]

介绍得很清楚，把子肉是济南的特色菜，但不知道为什么仅仅被列入小吃，而不是正菜？