By 贪吃猫咪头

用料

• 五花肉 500克
• 梅干菜 50克
• 生姜 3片
• 蒜 3瓣
• 生抽 3大勺
• 老抽 2勺
• 料酒 1勺

做法步骤

1、五花肉切成差不多正方形，洗净放清水中焯水。

2、捞出，再次洗净血沫，锅中重新加漠过五花肉的清水，加一勺料酒，三片生姜煮沸后改小火煮半小时左右，煮至肉皮用筷子可以轻易戳穿

3、煮肉同时准备梅干菜，将梅干菜放清水浸泡泡发

4、泡发后清洗几遍

5、将煮好的五花肉放料酒酱油生抽摸匀上色

6、里外都涂抹上酱油，可以反复多涂抹几次，这样颜色会更深

7、然后放子上沥干水份，这样炸的时候不易爆裂溅油。

8、再用叉子将肉皮叉些孔

9、锅中放小半锅油，不要放太满，炸的时候会溢出来的。

10、五花肉皮朝下放入锅中，开始用中火慢慢炸。放锅中时最好用两根筷子戳进肉里面，慢慢轻轻的放入油锅中，盖上盖子后再将筷子抽出来。

11、油温烧至七八成热时放肉，放入后油锅会冒大泡

12、炸时要小心溅油，可以盖上锅盖，但一定要多翻动，不然皮容易焦底。炸至金黄，油锅里面的泡基本上消失，皮略皱即可。

13、将炸好的五花肉立马投进刚刚煮肉的汤汁中浸泡半小时以上。

14、可以中小火加热肉汤，这样肉皮起皱会快一点

15、将扣肉切成片

16、切好的扣肉按切好的顺序皮朝下放大碗中

17、将泡发洗净的梅干菜挤干水分备用

18、热锅放油

19、下梅干菜翻炒片刻

20、放入一勺酱油加适量清水煮个五分钟左右

21、加入一匙豆豉酱，翻炒均匀，收干水分

22、倒入扣肉碗中，铺一层在扣肉上

23、放入蒸锅中蒸一个小时以上

24、蒸好取出，拿一个口径比蒸碗大一点的碗或盘将蒸碗盖上倒扣。

25、揭开蒸碗，香喷喷肥而不腻的梅菜扣肉让人垂涎欲滴呀！

做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！

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