金牌扣肉主料：五花肉
輔料：冬筍、蔥、姜、蒜
調料：鹽、味精、白糖、料酒、老抽、蠔油

金牌扣肉烹制方法：
1、將五花肉過開水焯燙後撈出用清水沖洗干淨，冬筍切絲過水焯燙備用；
2、坐鍋點火倒油，下蔥姜蒜煸香，依次加入鹽、味精、白糖、老抽、蠔油、料酒，沖入適量開水，將肉放入小火煮兩個小時，取出放入冰箱，用重物壓實冷藏4個小時備用；
3、鍋中加少許油，下姜絲煸香後放入冬筍絲煸炒，加入鹽、味精、白糖、料酒、蠔油、醬油調味炒勻出鍋；
4、將冷藏好的五花肉取出，順著肉的邊緣下刀，連續切薄片不切斷，將切好的肉卷起後放入模具中，放入冬筍，用保鮮膜封好，上鍋蒸半小時即可，出鍋將肉扣在盤中，湯汁放回炒鍋中，用水澱粉勾薄芡，澆在扣肉上即可。

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