角煮
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<div class="y">2014-3-16 20:16 上傳</div>
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材料<br />
帶皮五花肉750g豆渣300g薑片15g蔥2枝煮汁：醬油100cc水750cc糖30g味醂60cc酒120cc<br />
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作法<br />
1.用豆渣將五花肉整個包裹覆蓋，放入蒸籠(大火)蒸約一小時候取出，洗淨，去除豆渣。 <br />
2.鍋中將煮汁混合煮開後，倒入薑片、蔥、五花肉，燉煮至充分入味柔軟即可。 <br />
3.取出後切成適當塊狀即可。