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【Shorts短片】膠質滿滿，飄香滷肉飯，讓人一碗接一碗！
📌旬文堂槌紋鐵鍋5件組→ 📘食譜→ 材料： 五花肉1200g、豬皮300g、紅蔥頭片250g 調味料： 醬油250g、醬油膏80g、米酒200g、冰糖60g、五香粉1/2茶匙、肉桂粉1/2茶匙、白胡椒粉1/2茶匙、水900㏄ 作法： 1.將五花肉整條汆燙熟，切成細條。 2.豬皮放入沸水中，滾沸3分鐘後撈出、待涼。 3.將豬皮切小丁。 4.鍋中放適量油，加入紅蔥頭片炸炒至全部呈金黃色、香味溢出後，撈出瀝油。 5.利用原鍋中餘油，放入五花肉炒至變白，倒入豬皮丁。 6.加入粉類，炒至香味溢出。 7.加入冰糖、醬油、醬油膏、米酒炒勻至香味溢出，略燒煮3分鐘。 8.加水，煮至滾沸後，蓋上鍋蓋，轉小火，燉煮40分鐘。 9.打開蓋子，加入作法4的油蔥酥，再續煮20分鐘即可。 #shortsfeed #楊桃美食網 – 楊桃美食網 instagram Youtube Facebook source
