1.將五(wu)花肉(rou)切成薄厚適中(zhong)的肉(rou)片(pian)(pian),放(fang)入碗中(zhong)倒入沒過肉(rou)片(pian)(pian)的雪碧(bi)浸泡(pao)10分鐘(zhong);
2.將(jiang)雪碧完全倒(dao)出(chu),接著放入(ru)含(han)有(you)梨汁成份的烤肉醬,用筷子將(jiang)其拌(ban)勻;
3.倒(dao)入三大勺的泡菜汁(zhi)和(he)少許食用(yong)油(食用(yong)油可防止肉片粘鍋),將肉和(he)料汁(zhi)抓勻;
4.封(feng)上一層保(bao)鮮膜,腌制兩小時(shi)后(hou)取出;
5.將平(ping)底鍋坐在火上(shang),將肉(rou)片平(ping)攤在鍋中后開(kai)小(xiao)火;
6.待肉(rou)片一面(mian)變(bian)色后,將其(qi)翻面(mian);
7.此時(shi)可在肉片刷上(shang)少許烤(kao)肉醬(可增加色澤和濃郁(yu)的口感),要不時(shi)勤翻面;
8.至兩面焦黃(huang)色即可關(guan)火;
烹飪技巧: