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Anduin2017 merged 2 commits into from
Apr 19, 2025
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Update 回锅肉.md #1437

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Update 回锅肉.md
HosisoraLing Apr 14, 2025
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Update 回锅肉.md
Anduin2017 Apr 19, 2025
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9 changes: 5 additions & 4 deletions dishes/meat_dish/回锅肉/回锅肉.md
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Expand Up @@ -19,7 +19,7 @@
- 五花肉的用量为 0.5 斤/男人 0.3 斤/女人 （正宗回锅肉使用二刀肉[俗称：臀尖]制作，肉质坚实，肥瘦合适）
- 小葱 2 棵
- 生姜 10-40g
- 青红椒（根据受辣程度选择, 0-30g）
- 青红椒（根据受辣程度选择, 0-30g）*注：不建议使用肉厚的菜椒
- 蒜苗 1 把
- 料酒 5ml
- 豆瓣酱 10ml
Expand All @@ -32,8 +32,8 @@

- 锅烧热，用手将五花肉紧紧压在锅上炙皮
- 这一步是为了处理猪皮上的汗腺（或者买肉的时候让师傅烧一下皮，喜欢汗腺的可以无视）
- 用钢丝球把皮洗干净，不洗干净会有苦味
- 将五花肉放入锅中，放入能淹没五花肉的水，放入生姜片、料酒和小葱（取 2 棵小葱打结）
- 用钢丝球把皮刷干净，至黑色部分碳化部分被完全去除，不刷干净会有苦味
- 将五花肉放入锅中，放入能淹没五花肉的冷水，放入生姜片、料酒和小葱（取 2 棵小葱打结）
- 开大火煮，水开后撇去浮沫，继续煮 15 分钟，煮至瘦肉部分可以用筷子轻松刺穿

### 配菜处理
Expand Down Expand Up @@ -65,7 +65,8 @@
- 开中火，辣椒放过锅中干煸 30-45 秒后取出
- 锅烧热，放入一层底油滑锅，放入姜片煸炒 15 秒
- 倒入五花肉，间隔 10 S 翻炒一次，待五花肉出现焦黄色（翻炒时间越久五花肉口感越硬）
- 倒入之前干煸过的辣椒，生抽调味，继续翻炒 60 秒
- 倒入之前干煸过的辣椒、10ml 豆瓣酱，生抽调味，继续翻炒 60 秒
- 倒入切成段的蒜苗翻炒10秒
- 出锅

![示例菜成品](./1.jpeg)
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