干菜焖肉
by 毛毛妈
用料:
1：去骨蹄膀肉750克，洗净沥水备用。
2：绍酒1大匙，万字牌生抽酱油2大匙，金兰老抽酱油2大匙，冰糖半条大约25克，盐3/4茶匙，水2杯，红曲米1茶匙。
3：菜干一代112克，开水泡开（20分钟），洗净切半厘米小段。
4：葱1条切段，姜片5片，八角一粒，桂皮一小块，丁香2粒，茴香1/2茶匙。
做法：
不沾大锅放5杯水，置炉上开大火煮滚，蹄膀肉开水里煮3分钟，冷水冲洗沥水。原锅洗净置炉上开大，加入所有2和4料与蹄膀肉煮滚，然后调小火焖煮1.5小时，开中火放入菜干，收汁。将菜肉分装小碗内，上笼蒸1小时，倒扣在盘里即可。
配上荷叶夹来吃，人生一大享受。
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毛毛妈好，我是您的新粉丝。想试试做这个菜给儿子吃，不知您说的＂上笼蒸＂那一步可以用您推荐的电蒸锅吗？似乎图片上把食物直接放在屉里。也可以用碗或盘子盛着蒸吗？多谢你。
可以用碗或盘子盛着蒸。
毛毛妈，又是我，不好意思太多问题了。
想问问您，有没有做过梅干扣肉，如果用您推荐的instant pot蒸的话要多久呢？
我建议蒸1小时。
用电高压锅都要蒸1小时那么久呀？
要把它蒸糯，好吃。
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