做法1.将调料1中的生抽、玫瑰腐乳汁、柱候酱、玫瑰露酒和白糖放在一起搅匀备用。2.梅肉切成手掌大小的块,放入大一点儿的容器中,放入切碎的干葱末,再倒入刚搅匀的料汁,用手抓拌2分钟,直到均匀。3.把肉和料汁一起放入可以密封的盒子里,盖上盖子,放入冰箱的冷藏室,腌制12~24小时。4.锅烧热,待有点青烟冒出时,倒入植物油,调成中小火,油大概六成热时,放入腌制好的肉 Practices 1. The seasoning 1 in soy sauce, rose bean curd juice, wait for the pot, Rose Lotion and sugar together and spare. 2. Plum cut into palm-sized pieces, into the larger container, add chopped dried green onions, and then just stir the juice into the material, grasping hand mix for 2 minutes until evenly. 3. Put the meat and sauce together in airtight box, cover, put in the refrigerator freezer, pickled 12 to 24 hours. 4 pot heat, until a little smoke pops up, pour vegetable oil, tune into a small fire, oil about Liu Cheng hot, add marinated meat