销魂肉躁及销魂卤肉饭
材料
"梅花肉 300g","猪皮 200g","洋葱 1颗","红葱酥 100g","开阳虾米 30g","酱油 100cc","沙拉油 100cc","水 900cc","水煮蛋 6颗","豆腐乳 1块","花生酱 1/2大匙","米酒 1大匙","冰糖 1大匙","五香粉 1小匙","胡椒粉 2小匙","卤肉饭-白饭 一碗","卤肉饭-销魂卤肉躁 二大匙","卤肉饭-卤蛋 一颗","卤肉饭-洋葱酥及葱油 1小匙","卤肉饭-香菜 少许","卤肉饭-胡椒粉 少许"
做法
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1: 洋葱及开阳和梅花肉及猪皮切成小丁块状备用。
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2: 煮水煮蛋
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3: 梅花肉丁及猪皮丁煸炒至松散出油水后,捞取出肉末
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4: 炒炸洋葱变成金黄色时,转小火并倒入红葱酥拌匀拌炒炸成油葱酥。
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5: 倒入猪肉及猪皮丁继续炒香后,炝下酱油炒出酱香锅气,再下水和花生酱及豆腐乳和米酒、调味料等,大火煮滚开后,下水煮蛋并转小火闷煮一小时,即为销魂卤肉躁和香喷喷卤蛋
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6: 盛碗白饭,淋上销魂卤肉躁,再撒点白胡椒粉和一些洋葱油酥,再放半颗或一颗卤蛋及香菜,就是诱人又让人销魂卤肉饭。