客家鹹肉
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<strong>主料:五花肉一條<br />
調料:蒜2大勺 花椒2大勺 精鹽2大勺 白酒一大勺 五香粉1小勺 胡椒粉半小勺</strong><br />
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客家鹹肉的做法<br />
<strong>1.鍋燒熱不放油，加入粗海鹽及花椒粒炒香，放涼備用<br />
2.先用高度白酒將五花肉表面擦一下<br />
3.然後把炒香的花椒鹽、蒜末、黑胡椒等醃料塗抹在五花肉上<br />
4.放密封袋中入冰箱冷藏醃製24小時<br />
5.食用前取出醃好的五花肉，稍沖水，把鹹肉上的水分用廚房紙巾按干，平底鍋放1小勺油將鹹肉表面煎上色<br />
6.同時預熱烤箱到200度，把煎上色的鹹肉放入烤箱烤20分鐘左右。(中間翻面一次，沒有烤箱就直接在平底鍋中將肉煎熟也可以)<br />
7.取出鹹肉待稍涼1分鐘後，即可切片，沾甜醋汁(白糖1大勺+白醋2大勺+薑末少許)搭配蒜苗食用可去除肥肉的膩味，風味更佳</strong><br />