超Easy 簡單三步驟料理-烤豬五花佐韓式辣醬

<span style="-webkit-text-stroke-width:0px; background-color:rgba(255, 255, 255, 0.5); color:rgb(116, 116, 116); font-family:verdana; font-size:18px; font-style:normal; font-variant-caps:normal; font-variant-ligatures:normal; font-weight:400; letter-spacing:1px; margin:0px; orphans:2; padding:0px; text-align:start; text-decoration-color:initial; text-decoration-style:initial; text-indent:0px; text-transform:none; white-space:normal; widows:2; word-spacing:0px"> <span style="-webkit-text-stroke-width:0px; background-color:rgba(255, 255, 255, 0.5); color:rgb(116, 116, 116); font-family:verdana; font-size:24px; font-style:normal; font-variant-caps:normal; font-variant-ligatures:normal; font-weight:400; letter-spacing:1px; margin:0px; orphans:2; padding:0px; text-align:start; text-decoration-color:initial; text-decoration-style:initial; text-indent:0px; text-transform:none; white-space:normal; widows:2; word-spacing:0px"> 材料

五花肉(可以先川燙)

調味:鹽

義式香料粉(或黑胡椒)

醬汁:韓式辣醬、糖、醬油(一個人口味可以加醋或一點水)

<span style="-webkit-text-stroke-width:0px; background-color:rgba(255, 255, 255, 0.5); color:rgb(116, 116, 116); font-family:verdana; font-size:18px; font-style:normal; font-variant-caps:normal; font-variant-ligatures:normal; font-weight:400; letter-spacing:1px; margin:0px; orphans:2; padding:0px; text-align:start; text-decoration-color:initial; text-decoration-style:initial; text-indent:0px; text-transform:none; white-space:normal; widows:2; word-spacing:0px"> <span style="-webkit-text-stroke-width:0px; background-color:rgba(255, 255, 255, 0.5); color:rgb(116, 116, 116); font-family:verdana; font-size:24px; font-style:normal; font-variant-caps:normal; font-variant-ligatures:normal; font-weight:400; letter-spacing:1px; margin:0px; orphans:2; padding:0px; text-align:start; text-decoration-color:initial; text-decoration-style:initial; text-indent:0px; text-transform:none; white-space:normal; widows:2; word-spacing:0px"> 步驟一

將五花肉(皮以外)均勻抹上鹽、香料等

(如果想要味道重一點可以自行增加香料)

<span style="-webkit-text-stroke-width:0px; background-color:rgba(255, 255, 255, 0.5); color:rgb(116, 116, 116); font-family:verdana; font-size:18px; font-style:normal; font-variant-caps:normal; font-variant-ligatures:normal; font-weight:400; letter-spacing:1px; margin:0px; orphans:2; padding:0px; text-align:start; text-decoration-color:initial; text-decoration-style:initial; text-indent:0px; text-transform:none; white-space:normal; widows:2; word-spacing:0px"> <span style="-webkit-text-stroke-width:0px; background-color:rgba(255, 255, 255, 0.5); color:rgb(116, 116, 116); font-family:verdana; font-size:24px; font-style:normal; font-variant-caps:normal; font-variant-ligatures:normal; font-weight:400; letter-spacing:1px; margin:0px; orphans:2; padding:0px; text-align:start; text-decoration-color:initial; text-decoration-style:initial; text-indent:0px; text-transform:none; white-space:normal; widows:2; word-spacing:0px"> 步驟二

用紙巾把皮的表面擦乾,刷上薄薄一層油,

用鋁箔紙包起來只露出皮

<span style="-webkit-text-stroke-width:0px; background-color:rgba(255, 255, 255, 0.5); color:rgb(116, 116, 116); font-family:verdana; font-size:18px; font-style:normal; font-variant-caps:normal; font-variant-ligatures:normal; font-weight:400; letter-spacing:1px; margin:0px; orphans:2; padding:0px; text-align:start; text-decoration-color:initial; text-decoration-style:initial; text-indent:0px; text-transform:none; white-space:normal; widows:2; word-spacing:0px"> <span style="-webkit-text-stroke-width:0px; background-color:rgba(255, 255, 255, 0.5); color:rgb(116, 116, 116); font-family:verdana; font-size:24px; font-style:normal; font-variant-caps:normal; font-variant-ligatures:normal; font-weight:400; letter-spacing:1px; margin:0px; orphans:2; padding:0px; text-align:start; text-decoration-color:initial; text-decoration-style:initial; text-indent:0px; text-transform:none; white-space:normal; widows:2; word-spacing:0px"> 步驟三

烤箱預熱約180

烤12小時(依照肉的大小,或是表皮酥脆)完成!

Ruby的愛食一家

我是一個愛吃的吃貨，除了平常做做料理滿足口腹之慾外，最大的夢想就是想要吃遍全世界。這裡，紀錄分享了我的愛食日記以及旅遊各地的生活點滴

超Easy 簡單三步驟料理-烤豬五花佐韓式辣醬

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