备料：食用油少许，三层肉，香菇，青蒜，料酒，姜料，蒜头，糖，酱油，厦门肉酱罐头少许
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做法：热锅，放入少许食用油（记得，油温不要太高）
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, k' ^" l2 b5 c- O 放入三层肉（腿肉烧制出的红烧肉味道不好）
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" k& W( t# v: d* X0 h9 Z1 @www.xmjeep.com 翻炒至肉的表层有一点点出油状态，接着放入糖上色（厦门话叫做KIAN糖黑)
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着色后放入水，水量为刚淹没三层肉为宜，放入香菇烧开约5分钟左右，
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6 n, n9 R: _* `2 e# H 放入酱油，料酒，厦门肉酱罐头~~
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" f0 z1 E/ Z# i 移入砂锅收汁即可~~~~
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吃前砂锅盖内侧上，洒点白酒，放入青蒜闷30秒~~~
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1 c2 ^9 {& C" [来张近点地~~~~~~~
