用料
去皮五花肉
约750克
南乳块
约70克
南乳汁
约15克
番薯粉
适量
砂糖
约15克
酱油
约20克
大蒜
1头
约10克
「脆皮南乳五花肉」下饭下酒菜的做法
- ①准备好所需食材
②蒜切碎(不要太细碎，后期需要去除)
③腌制：把除番薯粉外所有食材混合均匀，冰箱冷藏腌制一夜，待用。
- 第二天：
①把腌制肉的蒜去掉
②番薯粉加少许清水混合成粘稠糊状，把肉放入，裹匀。
- ①倒入适量大豆油(或调和油)，
②用竹签或竹筷子试油，起密集小泡后，把肉放入。
③中火慢炸至肉熟透，两面金黄，最后转大火，猛炸一下，把油逼出来。
⚠️注意火候，中途需要翻面。
- 炸好的肉捞出来沥干油。
- 切片。
- 皮脆肉嫩。
- 「脆皮南乳五花肉」
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- 我觉得蘸干料特好吃
干蘸料做法www.xiachufang.com/recipe/106612647/
- 裹生菜，不油腻。
- 肉内加点酱油、加点水，放少许砂糖、盐，煮开，再放入芹菜、蒜苗一焖，完美的下饭菜～
