油底肉VS蒜苗炒油底肉

【食材】：【熬猪油】：猪板油2-3斤；【油底肉】：猪五花肉660g；盐30g；花椒粉10g；【蒜苗炒油底肉】：油底肉约上面一半的腌渍量；蒜苗2只；辣椒3只；大蒜瓣3瓣；鲣鱼粉1/2小匙；糖1小匙；

猪板油切成小块Porksuetcutintosmallpieces

用水将切好的猪板油洗净Washthecutporksuetwithwater

将猪板油放入锅中，加入清水，开火将杂质及血水煮干净Puttheporksuetintothepot,addwater,turnonthefireandboiltheimpuritiesandblood.

用捞网将浮沫捞干净Useafishingnettoremovethescum

煮到不再有浮沫後捞出Cookuntilthereisnomorefoam,thenremove

将捞出的猪板油再次倒入洗净锅中，加入淹没锅猪板油的【热水】Pouroutthelardsuetintothewashingpotagain,andaddthe[hotwater]thatsubmergedthelardsuetinthepot

开中火开始熬猪油Turnonthefireandstarttoboilthelard

猪油熬好後将油粕捞出，猪油静置放凉Afterthelardisboiled,removetheoilmeal,andletthelardstandtocool

猪五花切成大块Porkbellycutintochunks

用盐、花椒粉抓匀腌渍一晚Marinateovernightwithsaltandpepper

隔日用温水洗净五花肉上的腌料，并沥干水份Rinsethemarinadeontheporkbellywithwarmwatereveryotherday,anddrainthewater

前一天熬好的煮油倒入锅中加热，然後放入腌好的五花肉Pourthecookingoilthatwasboiledthedaybeforeandheatitinapot,thenaddthemarinatedporkbelly

油炸到猪肉熟透且呈金黄色Deepfrieduntilporkiscookedthroughandgoldenbrown

将五花肉夹出放入陶瓮或陶盆中，倒入刚刚油炸过的猪油Puttheporkbellyintoapotorpot,andpourinthelardthathasjustbeenfried

让猪油及五花肉静置放凉及凝固，放於阴凉处或冰箱保存Letthelardandporkbellystandtocoolandsolidify,andstoreinacoolplaceorrefrigerator

两星期後~夹出约一半份量的油底肉Aftertwoweeks~clipoutabouthalftheamountofoilymeat

放入蒸笼中蒸煮约7-8分钟Putitinthesteamerandcookforabout7-8minutes

蒜苗斜刀切成小段Slicedgarlicsproutsintosmallpieces

辣椒斜刀切成小段Slicedpeppersintosmallpieces

蒜头切成略粗的蒜末Garlicchoppedintofinelymincedgarlic

蒸好的油底肉切成薄片Thinlyslicedsteamedmeat

锅中到入融化的猪油及蒜苗、辣椒、蒜末~炒香Addthemeltedlard,garlicsprouts,peppers,mincedgarlictothepot~sauteuntilfragrant

然後放入切成片的油底肉，再炒约30秒Thenaddtheslicedoilymeatandfryforabout30seconds

加入鲣鱼粉调味Addbonitopowdertotaste

加入糖调味，将调料炒匀Addsugartotasteandstirwell

盛入盘中~完成Serveonaplate~done

详细烹饪网址：https://youtu.be/qXazSnm8E9Q

一步一步重现古人保存肉类的智慧，详细步骤，做出好吃的五花肉料理