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今天小編給大家帶來的是一道脆皮豬肉,做法很簡單,做好的豬肉外皮酥脆,肉嫩還有汁,吃一口實在是太美味了,還不快試試嗎。
昨天休息,老媽不上班,就在家嘗試做了脆皮燒肉,雖然做出來的成品外形不是很美,但是吃起來的口感還是不錯,五花肉外脆裡嫩,特別香。
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用料:
五花肉,鹽,粗鹽,小蘇打,水,蔥,薑,料酒,五香粉。
做法:
1.五花肉選擇帶皮的五花肉。
2.將五花肉沖洗一下表面,放過鍋內,加水焯血水。放入蔥、薑、料酒去腥。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKSEhv5PmP4YuQ_HBsGqypgchkuQl1Eu2w97G0tLcsD-vc38PzmQrRSY1ZccBAhUyQR7xe5QRmUww4tpUaOoc1fEaRVH6PoFByTpc-xVEwMygwtTBrZfEPkttRR8LVilNHpMzF3xHV52c/s1600/2.jpg)
3.燒開後煮1、2分鐘撈出。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQkV8LbDi2IacL195hjZ9fVAKdPJTzEGN_OxRhbxRw2IAvoelfwaHbWYHEqBMxO-vfDOPB5gaLaeTnL36OemDM482sa8SgjMgtRrCSFLsl3lRFeJz1pORAt5OJXPhQeJOdmyEHMZI_EE/s1600/3.jpg)
4.用清水洗淨表面浮沫,用廚房紙吸幹表面水份。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDV8XZGqNXnViLs-wv22Vhpw4Cp_ESOSq0cPVpVOTte2QJxTi_Fqf9DZIKw5jp7eRg_25JhSKY9nPfm_FnV_ulyO3PggYS0ju-Vf5EhdRImEaTZKkiwoUKl_fnTD6FsGLy4J0j3c16G7U/s1600/4.jpg)
5.用竹簽在豬皮表面上戳上孔,儘量多戳一些。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwzhrgjoa2kWzA_Vn9nPGoymwgvXjUvvuAmaTqN8asEVEDE6gl7IFMHtAE9G0DxpOA1QI4PfvxQ8DW6jEqv6XYVMnY-nXv-YcamBVT7gNubNh-9H-3ggQVjqX-GUfsqaPPPtJavOcoYZg/s1600/5.jpg)
6.有豬皮的一面朝下,在五花肉上打上花刀,注意不要切到豬皮。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBPfwJc2NBq8xAZ07RZHrY6FDKyvZSMd1okbDIEa9HEVALOr_YisFqGlc75ObOr5yJjgEi2tw7mINCsfFufGhEUptDhPhl0rzyNHr_9Q9tIY52oo4WWCuKun3DnD-nbEWQA3lEg_7AnPY/s1600/6.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLT21YjTvI9QZ6wjQ8yorVgAJxORalR-dPt3h7y2UY6KfY9zQuqbcJlAl6AHFq0IaXHuwZBWhaVw_BqprT8EIua2ktLpqgW1-lJaQU4rjfLhNgUl19dmdzFHcmyCuybPk4ZezkCn87IbE/s1600/7.jpg)
7.先抹一點鹽。
8.再抹上一點五香粉。(注意豬皮上不要抹五香粉。)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjER-jIAYAcwseZtQ0OVIU4Rxkk_g4XVhreCpfB1jeQMIvbDTya0i_8jor_LpI0AQPzUKvfD8WJ0PV4nTho4msK3fKjqPJa_7R5q9NXNY_n8pQKWYUzHjzZZJZkSpKPI26rdsxY-LYoP20/s1600/01.jpg)
9.把五花肉放入準備好的錫箔紙上,豬皮一面朝上放。 把錫箔紙包起來,豬皮不要包進去。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkDzXIDC-dPtXYPEbxZwe1QAHXWM5zqppoJr9Jlxr8H-k8mBZdnDuXKAOM5CZqBgAltuIenlP9hWXfniiVXOIeW9caToym25fJDxkI0ANzMXpgF3nCDg1Pdwpw0TQrFm3MS0OGjifmkpg/s1600/02.jpg)
10.在豬皮上均勻的抹上一點小蘇打,不需要太多。 覆蓋一層粗鹽。
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11.放入烤箱上火200度烤45分鐘。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQo8NYac6ik8T_HS2-LTAEHC5SWBxkw9zMCNeGpY7m0L0wL6ycZE8dzb3BAYe2U_j7em3QmAXjMdFfL2Iy_qxwUU6Jhg-T03edwzeT5qRBaNoDiQDY145iLa5TwQlZJezNJUbPyNUvH0s/s1600/04.jpg)
12.取出,拿掉錫紙,去掉豬皮上的鹽。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhCWYHND4MQK7GVk9-noYeBDR9por0dljjPBaDf-IhSOmw4mvn5BQ1wnIVYxGujvr6-0JIT1m0AK5lLNuYdEy8d6zKVAhp-zw0X7DVsSbBS9rIUgXjbt-LAnOH_Mi3AS8gYdmpUScc7k/s1600/05.jpg)
13.把五花肉再放進烤箱上火220度烤20分鐘。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7OIrbM_xPFyrDkPMF8PyvkvS8PDB-VYgzu8UwuWx4QM_CAdV3q8RSy-i_iQxUWtwYJS7XvdPCKW5HrRvyqcox7BdzOERjrP5IWmJpFjRHzODhVh584N3m3IfTFf17HmkQyFSFDm6lWyg/s1600/06.jpg)
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14.取出,切小塊兒食用。
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老媽說這次脆皮燒肉有些失敗,而失敗之處在於,用竹簽戳豬皮的時候,沒有將豬皮的每個位置都戳到,導致豬肉在烤的時候沒烤好,有些地方起脆殼兒,有些沒有起脆殼兒。
所以大家在做脆皮燒肉的時候儘量把豬皮上每個地方都戳到。
马上点这分享