[問題] 五花肉該如何使其軟爛?
版友們好
小弟常做的一道五花肉料理,簡略步驟如下:
1. 五花肉條去毛入水煮(加點酒去腥,大約煮到切開內裡呈粉紅色,非全熟
2. 夾起稍微放涼 切成麻將塊厚
3. 爆香辣椒蒜 五花肉下鍋 微量醬油煎炒上色
4. 放入蒜葉略炒 再加點醬油 微量鹽糖 番茄醬,翻炒後稍微蓋鍋悶一下。
這道菜家裡都很喜歡,味道上沒有問題
但是五花肉常常會顯得太硬,皮的地方家人有上了年紀不太好咬
想說悶久一點,但是那樣會變的有點像滷肉,少了點爆炒的那種焦香味道和酥脆感
蒜葉也會變的小小軟軟的~
想請問有沒有甚麼方法,或是步驟的改進,可以讓肉(特別是皮的部分
快一點爛呢? 謝謝
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