臘味合蒸
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<font size="4"><font face="Simsun "><font color="#0000ff">烹制方法（三人份） <br />
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<font size="4"><font face="Simsun "><font color="#0000ff">材料：臘五花肉(150克)、臘鴨腿(1隻)、臘鯉魚(150克)、清雞湯(半杯)、指天椒(3隻)<br />
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<font size="4"><font face="Simsun "><font color="#0000ff">調料：油(1湯匙)、白糖(1/2湯匙)<br />
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1 洗淨臘肉、臘雞腿和臘魚放入鍋内，加蓋大火隔水清蒸15分鐘，取出攤涼備用；指天椒洗淨，切成圈狀。</font></font></font><br />
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<font face="宋体 "><font size="4"><font color="blue">2 先将臘鴨腿斬成條狀，臘肉也斬成大小均一的條狀。</font></font></font><br />
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<font face="宋体 "><font size="4"><font color="blue">3 去掉臘鯉魚的魚鱗，剔去魚腹中的魚刺，也切成大小均一的條狀。</font></font></font><br />
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<font face="Simsun "><font size="4"><font color="#0000ff">4 取一深碗，將臘肉、臘鴨腿和臘鯉魚分别皮朝下，整齊地排放於碗内，用手稍壓緊實。</font></font></font><font size="4"><font face="Simsun "><font color="#0000ff"><br />
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5 加入1湯匙油和1/2湯匙白糖，淋入半杯清雞湯。<br />
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6 燒開鍋内的水，放入盛臘味的碗，加蓋大火隔水清蒸20分鐘。<br />
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7 取出臘味，先倒出碗内的雞湯，然後倒扣於碟中。</font></font></font><br />
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<font size="4"><font face="Simsun "><font color="blue"></font></font></font><font size="4"><font face="Simsun "><font color="blue">8 將指天椒圈擺于碟邊作點綴，淋入雞湯，即可上桌。</font></font></font><font face="Simsun "><font size="4"><font color="#0000ff"><br />
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</font><font face="Simsun "><font size="4"><font color="#0000ff">廚神貼士<br />
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<font face="Simsun "><font size="4"><font color="#0000ff">1、臘鯉魚味道偏鹹，因此做臘味合蒸時，不宜再放鹽調味，以免成菜過鹹發苦。<br />
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<font face="Simsun "><font size="4"><font color="#0000ff">2、做臘味合蒸前，要將臘鯉魚的骨刺去除，可避免吃時魚刺卡喉。<br />
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<font face="Simsun "><font size="4"><font color="#0000ff">3、應選較瘦的臘五花肉，可避免成菜過於油膩，而難入口。<br />
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<font face="Simsun "><font size="4"><font color="#0000ff">4、臘味合蒸上桌後，要趁熱吃完，不然豬油變冷會凝固，吃起來會很肥膩。<br />
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<font face="Simsun "><font size="4"><font color="#0000ff">5、用雞湯或高湯來蒸臘味，可使臘味更加鮮美入味，湯汁也更香濃。</font></font></font><br />
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