食譜日常 - 家常梅干扣肉
久久沒吃梅干扣肉,偶而想來點重口味的,梅干菜的酸味跟發酵味正好可以去除五花的油膩感,一口梅干菜一口魯肉,再配點白飯就是超滿足!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_hhwFNnhHo0eEKAzDT3k8gfp6AEyWiMX_ng4-JLQMNcJPexWVSBt5-B0nbLGraiTaRwbLcOtr-Y8JTUc4u5yfiB9Uxxav3XBG5C197rmNXEVNtvN7SWTIBmlB7hJSCxxEE3obQEmuqY/s640/20180909_145230.jpg)
豬梅花肉:2斤
梅干菜:3束(綁成一顆的那種)
醬油:200CC
白糖:1大匙
紅蔥頭:5瓣
八角:3顆
菜籽油:100CC
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBwA6c7mOxwbxaEW45Faaxdk267SgZsJaNx77eALey_wWD04qrwkbxnMnOHDR_Q-BTRX6R8lckdT8kJMx1EFnJV5FF4qCHBv4ytCZpyrpnShYIjkxUHbsriDJ-qhrl-Tlo8QwktARc3Q/s400/20180909_113806.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFw_BwIAg3irfLy4BfBBMp-p-IFaQk8VYGix4jWBaiHKKybNs65YlDf0Xj9r5x86vHpuoGWRMt7W5EnE8_kTCQ5De3WgdZ8ThZSTdBVFuHle6UvVKcF2cPKo6NQe7pv3vU1JBDJr4DjVA/s400/20180909_124614.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_hhwFNnhHo0eEKAzDT3k8gfp6AEyWiMX_ng4-JLQMNcJPexWVSBt5-B0nbLGraiTaRwbLcOtr-Y8JTUc4u5yfiB9Uxxav3XBG5C197rmNXEVNtvN7SWTIBmlB7hJSCxxEE3obQEmuqY/s640/20180909_145230.jpg)
時間:120分鐘
難度:★★☆☆☆
份量:10人份
材料
豬五花肉:3斤豬梅花肉:2斤
梅干菜:3束(綁成一顆的那種)
醬油:200CC
白糖:1大匙
紅蔥頭:5瓣
八角:3顆
菜籽油:100CC
步驟
1. 將梅花肉與五花肉分切成3~5CM大小的塊狀,紅蔥頭去皮後切碎,梅干菜解開後先用清水沖洗一下表面後拿一大鍋水泡30分鐘
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBwA6c7mOxwbxaEW45Faaxdk267SgZsJaNx77eALey_wWD04qrwkbxnMnOHDR_Q-BTRX6R8lckdT8kJMx1EFnJV5FF4qCHBv4ytCZpyrpnShYIjkxUHbsriDJ-qhrl-Tlo8QwktARc3Q/s400/20180909_113806.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFw_BwIAg3irfLy4BfBBMp-p-IFaQk8VYGix4jWBaiHKKybNs65YlDf0Xj9r5x86vHpuoGWRMt7W5EnE8_kTCQ5De3WgdZ8ThZSTdBVFuHle6UvVKcF2cPKo6NQe7pv3vU1JBDJr4DjVA/s400/20180909_124614.jpg)