焢肉
材料
"带皮五花肉(或梅花肉) 2斤","葱 3支","姜 1小块","水 1500cc","大蒜 5大粒","酱油 1/2米杯","酱油膏 半杯","米酒 1/4杯","冰糖 2大匙","五香粉 1/4小匙",
做法
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1:肉切大片,葱切段、姜切片、大蒜拍裂
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2:肉片用滚水汆烫,捞起洗净浮沫
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3:炒锅不加油,倒入肉片煸炒片刻
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4:续加入酱油、酱油膏和冰糖炒到上色,最后加入葱、姜、蒜、米酒、五香粉和水
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5:卤汁煮沸后以中小火焖煮50分钟,或移至电锅,外锅用2米杯水炖煮亦可