來了台灣十年 回香港就一定要吃一口叉燒
因為真的真的
在台灣吃的叉燒頂多是甜醬油叉燒
上上禮拜從香港回來後
想叉燒想得不得了
就做了用微波爐可以完成的
因為忘記帶卡 身上的零錢只夠買肥肉
所以拍出來會有點肥
****請要做的人買梅花肉,肥瘦均勻的那種****
(沒有微波爐也可以用電鍋,用保鮮膜封好,外鍋1杯水加熱至跳起即可,或用烤箱或用煎也可)
樸兒帕娜美食生活頻道
為你提供便宜方便的美味料理
喜歡的話可以免費訂閱我們頻道,讓你可以收我們最新影片的通知
因為有些材料台灣不好買
已寫了替代物品
蜜汁烤肉醬請買李X記 不是業配
真的只有他的味道最準確
材料
梅花豬肉/有肥有瘦的豬肉 200克
蜜汁烤肉醬/甜麵醬 2大匙
砂糖 1大匙
蜂蜜 3大匙
生抽醬油/一般醬油 2大匙
玫瑰露酒/料理米酒 2大匙
Ingredients
Pork shoulder butt 200 g
Honey barbecue sauce / Sweet fermented flour paste 2 tablespoons
Sugar 1 tablespoon
Honey 3 tablespoons
Light soy sauce / soy sauce 2 tablespoons
Rosolio /Cooking rice wine 2 tablespoons
作法
1.豬肉泡溫水15分鐘去血水,洗淨瀝乾
2.取一夾鍊袋或一塑料袋,加入蜂蜜2大匙,並加入其他調味料
3.捏一捏袋子讓醬汁混均勻後放入肉塊
4.放入冰箱醃24小時,有空可替它按摩使之更入味
5.取出後在一有深度的微波容器放3-4根竹籤,並把肉放在上面,
下面要有空間避免肉在加熱中的肉汁泡到肉,使肉無法變焦
6.在肉表面抹一點醃肉汁,大火微波1分鐘
7.取出兩面塗上少量蜂蜜,再以大火加熱1分鐘
8.取出後肉表面會呈現有油滾的情況,待較涼,再抹上醃肉汁及蜂蜜,大火微波4分鐘
9.取出後待肉表面的油不再沸騰後,即可切片食用
Directions
1. Soaked the pork in warm water for 15 minutes for drained for blood, wash and drain it.
2. Take a zipper bag or a plastic bag, add 2 tablespoons of honey, and add other seasonings.
3. Squeezed the bag to mix the sauce well and put the meat.
4. Put it in the refrigerator for 24 hours. You can massage it to make it delicious.
5. Take out, put 3-4 sticks in a deep container , put the meat on top.
leave some space under the buttom to avoid the meat soaked in the gravy, that the meat can not be burned.
6. Smeared some sauce on top of the meat ,heated by microwave for 1 minute .
7. Take out and smeared some honey for both sides and heated by microwave for 1 minute again.
8. Take out ,the surface of the meat will have some oil boiling. Wait until it is cool, then smeared with gravy and honey.
9. Take out,wait until the surface of the meat doesn't have boiling oil, it can be sliced to eat.
