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标题: 锅包肉 [打印本页]

作者: 靓面之猪 时间: 2014-9-5 21:08
标题: 锅包肉

<center><img title="psbCAGPNZBI_副本.jpg" src="http://i3.meishichina.com/attachment/201407/29/14066339184563.jpg"/></center> 锅包肉外酥里嫩，酸酸甜甜，带点微辣，甚是可口，很有嚼头。<center><img title="psb_副本.jpg" src="http://i3.meishichina.com/attachment/201407/29/14066340673299.jpg"/></center> 里脊肉一块（怕不够，加了点五花肉），切成稍厚的片，加点胡椒粉、盐、料酒腌制。<center><img title="psbCAMSW2OJ_副本.jpg" src="http://i3.meishichina.com/attachment/201407/29/14066343513750.jpg"/></center> 腌制好的肉片<center><img title="psbCATCZTYU_副本.jpg" src="http://i3.meishichina.com/attachment/201407/29/14066344155465.jpg"/></center> 把腌制好的肉片放干粉里沾沾，让肉片都沾上干粉，把多余的干粉抖抖<center><img title="psb_副本.jpg" src="http://i3.meishichina.com/attachment/201407/29/14066344795290.jpg"/></center> 油断生后放入沾了干粉的肉片，小火炸制两面金黄<center><img title="psbCA0RQTAZ_副本.jpg" src="http://i3.meishichina.com/attachment/201407/29/14066345869060.jpg"/></center> 炸好的肉片<center><img title="psbCAYDBOES_副本.jpg" src="http://i3.meishichina.com/attachment/201407/29/14066347045085.jpg"/></center> 芡汁的勾兑：醋、生抽、糖、蒜末、姜末、小米椒末适量，放入还剩有一点干粉的碗里加点水拌匀。<center><img title="psbCAYXWXM3_副本.jpg" src="http://i3.meishichina.com/attachment/201407/29/14066348562785.jpg"/></center> 把锅里的剩油倒出，然后放入炸好的肉片，倒入芡汁，肉片粘上芡汁后就ok了。把成品盛到垫有生菜的盘子里上桌。<center><img title="psbCAGPNZBI_副本.jpg" src="http://i3.meishichina.com/attachment/201407/29/14066350102574.jpg"/></center>

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