传统古早味的炸猪皮白菜卤?!!的做法
发布时间:2019-03-09 22:49:10
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备料
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将一颗=约1850g 大白菜
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洗干净
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切大块大块的约4~5公分
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整颗洗净切好后待用
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将排骨洗净,我使用4根猪排骨-肋骨部位
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约 546g
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滚水将猪排骨烫干净
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将脏血滚水烫出
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之后用清水冲,将水份沥干待用
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准备好锅子容器
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我用铸铁锅容器 = 28: 6.7 L = 7.25 qt
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这样可煮约10~15 人份的一大锅白菜卤
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装入7分满的清水
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中火将水放炉上煮
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放入猪排骨
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再放入已洗净切好的大白菜
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盖上锅盖,留小缝,煮到水滚,水煮开滚开后,转小火,炖煮约2小时
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炖煮约1小时后的白菜卤
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炖煮约2小时后的白菜卤!!!2小时后的白菜就会变的更软软嫩嫩的样子!!!
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白菜炖闷煮软后,将炸猪皮拨成喜欢的大小
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先用热滚水将的炸猪皮烫过
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然后,将烫过猪皮加入白菜卤锅中煮约10分钟
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最后加入酌量调味料:白胡椒粉, 鲣鱼粉, Sake 日本清酒 (依个人喜好调整份量)
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依然用小火煮约5分钟,搅拌均匀
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就完成了一锅炸猪皮白菜卤?!!
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传统古早味的炸猪皮白菜卤?!!!
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一锅精心炖煮骨头熬出的高汤,加上煮得软软嫩嫩的白菜和炸猪皮~,让整锅白菜卤更加增添风味~
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是怀味的传统炸猪皮白菜卤?!!!
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无论是当汤喝或下饭吃,都非常好吃喔!!
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Bon Appétit & Enjoy!!