制作過程
五花肉刮洗干凈,修成正方形,用(yong)竹簽在精(jing)肉一面(mian)戳些小孔,再用(yong)鹽擦透放入(ru)缽中(zhong)腋制一日。將(jiang)(jiang)腌制的方塊肉取出(chu)(chu)放入(ru)鍋(guo)中(zhong)出(chu)(chu)水,洗凈后將(jiang)(jiang)肉皮朝下(xia)放入(ru)墊(dian)有竹箅的砂鍋(guo)內(nei),倒入(ru)原湯,加入(ru)醬(jiang)油、紹(shao)酒(jiu)、少(shao)量冰糖(tang)屑、蔥、姜,用(yong)盆將(jiang)(jiang)肉壓緊,加蓋用(yong)旺(wang)火燒沸(fei)后,改用(yong)小火燜至酥爛。然后將(jiang)(jiang)肉取出(chu)(chu),皮朝下(xia)扣入(ru)碗內(nei),再放少(shao)許冰糖(tang)屑,食(shi)時(shi)先上籠略(lve)蒸,取出(chu)(chu)扣入(ru)盤中(zhong),再把原汁倒入(ru)鍋(guo)中(zhong)燒沸(fei)著芡,淋澆盤內(nei),另將(jiang)(jiang)綠葉菜加鹽炒熟飾(shi)盤邊即成。