想吃肉很简单,不用炒,不闻油烟,配上红油和蒜泥,开胃解腻
红油蒜泥肘花
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猪肘1个,八角3个,大葱半根,大蒜25克,桂皮1段,料酒2茶匙,盐1茶匙,生姜15克,香菜1根,辣椒油1汤匙,绵白糖1/2茶匙,小米椒2个,花椒1茶匙,米醋1茶匙,生抽1茶匙
开始制作:
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猪肘煮熟后,可以在汤中浸泡半小时左右再捞出,这样更入味。猪肘冷却后可以放冰箱冷藏1小时左右再切,这样能够方便切出很薄的肘花。
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红油蒜泥肘花
猪肘1个,八角3个,大葱半根,大蒜25克,桂皮1段,料酒2茶匙,盐1茶匙,生姜15克,香菜1根,辣椒油1汤匙,绵白糖1/2茶匙,小米椒2个,花椒1茶匙,米醋1茶匙,生抽1茶匙
开始制作:
猪肘煮熟后,可以在汤中浸泡半小时左右再捞出,这样更入味。猪肘冷却后可以放冰箱冷藏1小时左右再切,这样能够方便切出很薄的肘花。