爱吃肉粽子的试试这样做，不夹生不漏米，肉香米糯，比买得实惠

大家好呀，我是梅子。端午节嘛，那肯定不能少了粽子。今天我来给大伙分享一个鲜肉粽子的家常做法。这粽子肉多又软烂，米糯还咸香，好吃得很呐！关键是自己在家做，经济又实惠，还没任何添加剂，自己做的吃着也更放心。

先把糯米放进大盆里，好好清洗干净，然后捞出来控干里面的水分。接着在里面加两勺食用盐、两勺生抽、两勺老抽，再倒上没过糯米的清水，搅拌均匀后放着泡 4 个小时。

接着把洗干净的粽子叶和马莲凉水下锅，水开了煮一个小时（这里用的粽子叶是干的哦）。然后准备一块梅花肉，洗干净后先切成一指宽的厚片，再改刀切成小块。把切好的猪肉放进盆里，加上两勺食用盐、一小勺白糖、一勺蚝油、两勺生抽、一勺料酒和少许胡椒粉，抓拌均匀后，盖上保鲜膜放进冰箱冷藏，腌制三个小时以上。

一个小时后把煮好的粽子叶捞出来放进冷水里泡着。米泡好后，拿三片粽子叶，一片一片码好，然后向里对折，折出个小碗的样子。先在底部放糯米，再放腌好的猪肉，接着再放糯米，往里面淋点水，这样能让米下沉，包得更紧实。堵头捏住一角折回来，然后把粽子叶向里折，一只手攥住马莲在粽子身上缠三圈，系好。

全都包好以后，把粽子一个个码在高压锅底部，倒满清水，水一定要没过粽子，然后盖上锅盖蒸熟。开锅以后调中小火煮 30 分钟。

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时间到了先别拔帽子，让它自然放气，之后把蒸熟的粽子捡出来放进冷水里泡一下即可开吃。