说五花肉的两种美味做法！肥而不腻，米饭三碗都打不住

看见这块三层肥瘦、油光水滑的五花肉没？今天，教你两招家常神做法，把五花肉收拾得服服帖帖——酥得掉渣！糯得粘嘴！ 跟着步骤走，手残党也能封神！保证端上桌，全家筷子打架，米饭瞬间见底儿！走起！

第一招：脆皮烧肉

备齐：

带皮五花肉1大块

粗海盐1大把

白醋2汤匙

五香粉1茶匙

白胡椒粉半茶匙

细盐半茶匙

料酒1汤匙

姜片几片

葱段几根

制作步骤：

1.五花肉冷水下锅，加姜片、葱段、料酒，大火煮开转中火煮 25-30分钟，筷子能扎透瘦肉部分就行。捞出，冲凉水！厨房纸疯狂擦干猪皮！拿叉子对着猪皮一顿猛扎！扎得越密越透，烤出来泡泡才多才脆！

2.瘦肉那面切几刀，别切断皮，均匀抹上五香粉、白胡椒粉、细盐。猪皮只刷白醋！别抹调料！刷完，肉块放烤架上，猪皮朝上，放进冰箱冷藏 风干至少3小时，最好隔夜！

3.烤箱预热220度！风干好的肉取出，猪皮再刷一遍白醋。厚厚地铺满粗海盐！ 像盖被子一样盖住猪皮，送进烤箱中层，烤 40-45分钟。

4.时间到，取出！小心烫！把结成硬壳的盐层敲掉、刷干净。烤箱调回200度。肉块放回烤架，再进烤箱烤20-30分钟。盯着！看到猪皮“噼里啪啦”爆开，变成金灿灿的泡泡森林，就大功告成！取出稍凉，切块！

5.五花肉直接切块，蘸白糖！或者夹进荷叶饼、馒头里，加点甜面酱、黄瓜丝、葱丝！一口下去，皮脆、脂香、肉嫩！

第二招：腐乳焖五花

准备：

五花肉500克

红腐乳3块

腐乳汁2汤匙

姜片5片

蒜瓣5个

冰糖20克

生抽2汤匙

老抽半汤匙

料酒2汤匙

热水足量

食用油1汤匙

八角1个

香叶2片

制作过程：

1.锅烧热，放1汤匙油，下五花肉块，中火耐心煸炒。炒到肉块四面金黄，滋滋冒油！把多余的猪油倒出来，锅里留点底油就行。

2.下姜片、蒜瓣、八角、香叶，爆香。红腐乳块和腐乳汁放小碗里，用勺子彻底碾碎捣烂！倒入锅中，快速翻炒，让每一块肉都裹上这红亮诱人的腐乳汁！

3.淋入料酒、生抽、老抽，加入冰糖。翻炒均匀，酱香瞬间上头！一次性加入足量热水！ 水量要完全没过肉块，宁多勿少！大火烧开。

4.烧开后转最小火！盖上锅盖，让它咕嘟咕嘟 慢炖至少1小时。中间看看水，别干锅。

5.炖到筷子能轻松戳透肥肉，瘦肉酥软不柴。开大火收汁！汤汁变得浓稠油亮，红彤彤地挂在肉块上，晃得人眼晕！搞定！香得能把舌头吞下去！

6.热腾腾直接盖在米饭上！浇上浓稠的腐乳汁！肉块颤巍巍，肥肉入口即化，瘦肉吸饱了汤汁！每一粒米饭都裹着咸鲜腐乳香！三碗？那是起步！

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一个酥脆炸裂，一个软糯销魂，成本不高，排面拉满！别光咽口水了！赶紧冲去菜市场，拎条最靓的五花腩回来！今晚就开整！保准香到全家抱着电饭锅不撒手！谁偷吃了第一块？我跟谁急！