醬汁肘子
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<div class="y">2014-1-18 10:14 上傳</div>
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色香味：色澤紅亮，肉爛味香，微鹹帶甜，肥而不膩<br />
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<strong>主料：豬前肘子1個(重約750克)<br />
輔料：滷汁50克，精鹽1.5克</strong><br />
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製作：<br />
1) 將豬前肘去盡骨質，刀工成半圓形;<br />
2)用烙鐵烙盡肘皮上的余毛，置清水中浸泡10分鐘後，刮洗乾淨，再在肘子肉的一面剞上刀;<br />
3)鍋內放冷水1000克，將肘子煮至四成熟取出，移入鹵鍋內，用中火煮至八成爛;<br />
4).將煮爛的肘子扣入缽內，再取鹵鍋裡的滷汁50克，加精鹽攪勻，淋在肘子上，入籠蒸爛即成。<br />