【楊桃美食網-3分鐘學做菜】香煎松阪肉Fried Matsusaka Pork

香煎松阪肉Fried Matsusaka Pork

材料
豬頸肉450公克

Fried Matsusaka pork
Ingredients
450 grams pork jowl meat

調味料
鹽1茶匙、川島香鬆適量

Seasoning
1 teaspoon salt, a suitable amount of shredded Kawashima-Song

作法
1.豬頸肉洗淨，一面切十字刀，備用。
2.熱鍋，將豬頸肉有切十字刀那面先朝下乾煎至肉變色，再翻面煎，待兩面都煎至金黃色熟成狀，即可取出。
3.將作法2的豬頸肉切斜片擺盤，再撒上調味料即可。

Practice
1. wash the pork jowl and cross-cut it with a knife and set it aside.
2. Heat a frying pan. Place the pork jowl with the cross cuts downwards and fry until the meat changes color, then turn it over and fry on both sides until golden brown and cooked, then take it out.
3. Slice the pork jowl from the second step, diagonally and slide them onto the plate arrangement and sprinkle with seasonings.

(美味撇步)
一定要先將豬頸肉的一面劃十字刀，且要以這面朝下乾煎，這樣乾煎時，肉才不會捲縮，可較容易熟成入味。

(A Delicacy Trick of the Trade)
Pork jowl must first be a cross-cut with a knife and fried with the cuts face down. When fried, the meat will not curl up and can be more easily cooked into something tasty.

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