---
title: "高麗蔘四喜肉 - FoodNo1.com"
description: "FoodNo1.com 自 1999 年成立至今超過 26 年，專注分享港式家常菜、健康食譜與生活煮意靈感。每日更新「三餸一湯」搭配、時令湯水、低脂少油、素食、進補與食療配方，讓你輕鬆煮出暖心又營養的餐桌味道。加入我們的美食圈，一起交流煮食心得與廚房故事。"
url: "https://foodno1.com/foodno1dailyrecipes/dir/health-recipes/food-benefit/winter-soup/149-ginseng-chapter/2336-fna998-1.html"
date: "2026-06-17T17:22:57+00:00"
language: "zh-TW"
---

#  高麗蔘四喜肉

  [人蔘篇](https://foodno1.com/foodno1dailyrecipes/dir/health-recipes/food-benefit/winter-soup/149-ginseng-chapter.html)    2007年12月03日    點擊數: 3711

---

 **材 料 ：** 1. 韓 國 官 裝 高 麗 蔘 四 錢
2. 豬 腩 肉 一 斤 （ 要 切 成 四 方 形 為 合 ）
3. 八 角 一 粒
4. 花 椒 二 茶 匙
5. 薑 蔥 少 許
6. 油 兩 湯 羹

 **調 味 ：**

1. 鹽 3 / 4 茶 匙
2. 紹 酒 兩 湯 羹
3. 糖 一 湯 羹
4. 老 抽 兩 湯 羹 半
5. 水 三 杯

 **製 法 ：**

1. 將 豬 腩 一 斤 （ 要 方 塊 ） 洗 淨 ， 用 滾 水 泡 煮 十 分 鐘 ， 然 後 即 用 冰 水 浸 十 五 分 鐘 ， 換 冰 水 再 浸 十 分 鐘 。
2. 將 豬 腩 抹 乾 水 分 ， 起 油 鑊 ， 加 入 油 兩 湯 羹 ， 放 入 薑 蔥 爆 片 刻 。 將 整 塊 豬 腩 放 入 爆 香 ， 皮 先 向 下 ， 約 三 四 分 鐘 然 後 反 轉 再 爆 ， 隨 即 灒 入 紹 酒 及 加 入 老 抽 ， 將 肉 反 覆 轉 動 ， 務 使 整 塊 肉 蘸 滿 老 抽 及 紹 酒 。 然 後 注 入 水 三 杯 ， 加 入 高 麗 蔘 、 八 角 、 花 椒 ， 用 慢 火 煮 四 十 分 鐘 ， 即 將 豬 腩 皮 割 十 字 形 。
3. 將 鹽 糖 放 入 再 炆 煮 三 十 分 鐘 即 成 。

---

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