1
![](doupload/caipu/12/11/12/20121112111839152.jpg)
材料
2
![](doupload/caipu/12/11/12/20121112111839819.jpg)
材料,葱姜蒜切末,红糖切末,干辣椒切碎
3
![](doupload/caipu/12/11/12/20121112111839912.jpg)
梅干菜洗净泡发
4
![](doupload/caipu/12/11/12/20121112111839240.jpg)
泡好的梅菜,切碎,入盐,姜蒜末,生抽,鸡精,胡椒粉,干辣椒,花椒,适量食用油拌匀备用
5
![](doupload/caipu/12/11/12/20121112111840926.jpg)
五花肉洗净入沸水中焯水至没有血水,捞出控水
6
![](doupload/caipu/12/11/12/20121112111840327.jpg)
莲子洗净泡发备用
7
![](doupload/caipu/12/11/12/20121112111840689.jpg)
五花肉中入适量料酒,涂抹均匀
8
![](doupload/caipu/12/11/12/20121112111840306.jpg)
三分钟后入生抽,涂抹均匀
9
![](doupload/caipu/12/11/12/20121112111840381.jpg)
入老抽涂抹均匀
10
![](doupload/caipu/12/11/12/20121112111840851.jpg)
五分钟后,入切碎的红糖涂抹均匀
11
![](doupload/caipu/12/11/12/20121112111840124.jpg)
静置两分钟
12
![](doupload/caipu/12/11/12/20121112111840503.jpg)
锅中入适量油,三成热入五花肉,中火剪至四面黄
13
![](doupload/caipu/12/11/12/20121112111840389.jpg)
捞出控油,呵呵,煎得有点过火了
14
![](doupload/caipu/12/11/12/20121112111840192.jpg)
待放凉,切片
15
![](doupload/caipu/12/11/12/20121112111840783.jpg)
肉片卷起包入莲子,放入蒸碗中,肉皮朝下,做完后,在均匀的浇上用盐,生抽,老抽,胡椒粉勾兑的汁
16
![](doupload/caipu/12/11/12/20121112111840818.jpg)
在把腌制好的梅菜放上面,压紧
17
![](doupload/caipu/12/11/12/20121112111840666.jpg)
入电压锅,调时五十分钟,待自动下气,取出,用盘翻过来OK
18
![](doupload/caipu/12/11/12/20121112111841546.jpg)
成品
19
![](doupload/caipu/12/11/12/20121112111841669.jpg)
这是传统的梅菜扣肉