如何自製充滿傳統年味的香料醃肉！
從選肉到醃料調味不假手他人，自己完成新鮮美味的醃肉，吃起來更有成就感…
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臘肉是很多家庭採買年貨的重點之一，許多名店的臘肉可是需要特別預定才有，太晚可是買不到。在鄉間有很多老媽媽還是習慣自己曬臘肉，只要家中有食物乾燥機，住在都會區的小家庭也可以享受DIY的樂趣，從選肉到醃料調味不假手他人，新鮮美味的【香料醃肉】自己完成，吃起來更有成就感喔!
桂皮 2g
八角 1g
花椒粒 1大匙
芫荽籽 1.5茶匙
黑胡椒粒 1茶匙
白胡椒粒 2茶匙
海鹽 1茶匙
乾辣椒粉 1茶匙
五花肉800g
檸檬皮 適量
粗鹽 適量
高梁酒 2大匙
黃冰糖 1.75茶匙
蒜頭 20g
醬油 1.5匙
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