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雕梅扣肉

雕梅是云南大理白族的传统名特食品,采自春天的青梅,当地的女孩子在上面雕刻花纹,轻轻压启成菊花状,锯齿形的梅饼,放入清水盆中,撒上少许食盐,以去梅子酸味,然后放入砂罐,再用上等红糖、蜂蜜浸渍数月,待梅饼呈金黄色时就可从瓶坛中取出食用。扣肉选用的是多层五花肉,肥瘦相间,和雕梅一起蒸制大概4个小时,肉中饱有梅子的清香,肥而不腻,味道鲜美。

   

雕梅扣肉的做法:

  1. 茶梅取肉切碎备用;五花肉切去四边、修整成正方型备用。

    

2.热一锅水,下五花肉过水後捞起,从表皮位置下刀、切格子状备用。

    

3.热锅爆香葱、姜、草果後,下冰糖煮到化掉,再下酱油、梅子碎、胡椒粉、糖及绍兴酒煮到开,下作法2、并加水至淹到食材,转小火焖约3-4小时至肉软烂即可盛盘。

    

4.将剩馀卤汁过滤乾净,下锅、再加入梅子碎、勾薄芡淋上作法4即可。


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