<b>食材</b>：五花肉500克、两个咸蛋黄、3勺叉烧酱、蒜适量、姜末适量、生抽3勺、蜂蜜1勺、洋葱半边<div><br data-filtered="filtered"></div><div><br data-filtered="filtered"></div><div><b>做法</b>：</div><div><br data-filtered="filtered">1. 把肉清洗干净，用厨房纸擦干，把多余油脂修理一下。</div><div><br data-filtered="filtered">2. 用尖刀（或剪刀）将肉一头中间部位慢慢刺到尾（不要穿），肉缝刺成咸蛋黄大小，将咸蛋黄一个个塞进去。<br data-filtered="filtered"><br data-filtered="filtered">3. 塞好蛋黄之后，用牙签封住口，记得多用几根牙签避免蛋黄漏出来。<br data-filtered="filtered"><br data-filtered="filtered">4. 开始腌制，洋葱，蒜末，姜末，叉烧酱，生抽、蜂蜜入前夹肉充分抓均匀<br data-filtered="filtered"><br data-filtered="filtered">5. 把腌制的肉密封后入冰箱冷藏保存一夜（时间越久越入味）。期间要取出再按摩几次。<br data-filtered="filtered"><br data-filtered="filtered">6. 电饭煲底部刷上一层薄油，马上提前腌制好肉，按上煮饭键即可。<br data-filtered="filtered"><br data-filtered="filtered">7. 煮的过程中多翻动两次，使倒叉烧肉颜色更均匀，煮饭键跳闸即可出锅晾凉切片，切片装入碟即可开动吃啦！</div><div><br data-filtered="filtered"></div><div><br data-filtered="filtered"></div><div>编辑</div>