【】然後用溫度為80℃的水浸泡
豬頭肉鹵肉的肉卤肉做法是采用豬肉 、排骨濃縮鹵汁以及花椒等食材來製作的法及,首先我們需要將豬肉上毛清理幹淨,配料然後將豬頭放進排骨濃縮鹵汁中進行煮沸,肉卤肉在將豬頭肉進行骨肉分離 ,法及最後在將豬頭肉放回去鹵汁中進行小火熬製20分鍾,配料讓豬頭肉完全變色就可以了 ,肉卤肉大家可以了解學習它的法及製作方法 。
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方法一 :
原料
豬頭、配料排骨濃縮鹵汁、肉卤肉花椒、法及大蔥 、配料鮮薑 、肉卤肉鹽
(1)去掉豬頭上的法及毛 ,挖淨耳毛等雜物,配料洗刷幹淨 。再挖出口條 ,將豬頭劈開,取出豬腦,浸泡在清水中 ,排出血漬 ,然後用溫度為80℃的水浸泡 ,15~20min即可 。
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(2)裝鍋前要檢查豬頭的老嫩程度 ,老點的放在下麵 ,嫩點的放在上麵。然後放入水和排骨濃縮鹵汁。先用大火煮沸,1h後改用小火,前後共煮2~3h,以能用手將骨肉扒離為準 。掌握火候與時間很重要,火大了,時間長了 ,豬頭煮爛,降低出品率;火小了 ,時間短了 ,產品的色 、香 、味俱差。
(3)豬頭出鍋以後 ,拆除骨頭和天梯,挖出眼球,再將肉放入原鍋中煮製。回鍋煮製是使豬頭肉再進味 ,並達到消毒的目的 。以小火煮15min即可。
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方法二 :
1.用炭火燒清未淨豬毛,浸水約5分鍾,用刀刮清皮麵,未清餘毛用鉗夾拔淨,用鹽遍擦內外麵層 ,醃約15分鍾 。
2.用鐵鍋放入清水約8碗,煮至大開 ,把豬頭肉放入 ,加蓋開約3分鍾後,取出放入清水漂淨 ,懸掛通風處晾幹。
3.調料用疏孔布縫袋盛入,紮結袋口不使漏出,放入鍋中 ,注清水5碗 ,煲約半小時出味後 ,再將砂糖 ,胡椒粉,白醋 ,生抽及酒加入即成齊備鹵水。
4.將豬頭肉放入鹵水中,加蓋煮約半小時,取出即可供食。
5.餘下的鹵水,可用來繼續再製 ,或製其他如墨魚 ,雞蛋等鹵水食物 。
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