紅燒肉吃膩了吧,試試這道菜吧,簡單好做,上桌秒光,待客超級棒!
五花肉很多人都愛吃,做法也是成千上百種了,相信不管怎麼做,大家都很喜歡。今天和大家分享這個做法,又香又脆,吃著超級過癮的!
![](/images/image/1917/19174156.webp?1638332311)
五花肉洗乾淨,放入鍋裡,放入水淹過五花肉
![](/images/image/1917/19174157.webp?1638332311)
然後放薑、蔥、香葉、八角
![](/images/image/1917/19174158.webp?1638332311)
![](/images/image/1917/19174159.webp?1638332311)
![](/images/image/1917/19174160.webp?1638332311)
放入鹽20克、白糖10克、雞粉20克、料酒20克,然後大火燒開改小火煲20分鐘
![](/images/image/1917/19174161.webp?1638332312)
煲好撈起來
![](/images/image/1917/19174162.webp?1638332312)
用牙籤在皮上面紮,目的是把裡面的油和水份紮出來(這樣下鍋炸的時候就不會炸油了)
![](/images/image/1917/19174163.webp?1638332312)
在用紙把紮出來的油吸幹
![](/images/image/1917/19174164.webp?1638332312)
然後在五花肉的皮上面抹上一層醋和醬油(這樣下油鍋炸的時候皮子金黃色好看)
![](/images/image/1917/19174165.webp?1638332312)
鍋裡放冷油,把五花肉放裡去,五花肉一定要冷油下鍋,要不然皮子不脆
![](/images/image/1917/19174166.webp?1638332312)
小火慢慢炸,火不能太大,火大了炸油不說而且五花肉的皮還不發起來,不脆
![](/images/image/1917/19174167.webp?1638332312)
小火慢慢炸
![](/images/image/1917/19174168.webp?1638332312)
![](/images/image/1917/19174169.webp?1638332312)
炸到金黃色然後撈起來
![](/images/image/1917/19174170.webp?1638332312)
![](/images/image/1917/19174171.webp?1638332312)
用刀切好裝盤擺好即可,皮子香酥脆,非常好吃,如果朋友們喜歡收藏起來吧,別忘了給我們點點關注哦。