川味盐煎肉

2024-05-17 03:02:53 1728

川味盐煎肉
盐煎肉与回锅肉的做法和口感十分相似,不同之处在于回锅肉是先煮再炒,口感软烂,而盐煎肉是直接炒出来的,其肉片更有韧劲。

Details of ingredients

  • 五花肉300克
  • 青椒1个
  • 黄酒5克
  • 郫县豆瓣酱30克
  • 酱油5克
  • 永川豆豉30粒
  • 姜末3克

Technique

  • 难度初级
  • 工艺
  • 口味中辣
  • 时间十分钟

Steps to make 川味盐煎肉

  • 1.备食材:青椒洗净掰片,豆豉捏散,郫县豆瓣剁细,姜切末。
  • 2.五花肉稍冻,去皮,切成3毫米的片。
  • 3.锅烧热,倒适量的油,烧至六成热是下肉片,用火煸炒半分钟左右,放豆豉再颠翻煸炒均匀。
  • 4.火关小些,将肉推到一边,放入郫县豆瓣酱,温油炒香,直至出红油。
  • 5.开中大火放姜末。
  • 6.放入黄酒和酱油。
  • 7.将肉片炒香,约半分钟。
  • 8.最后将青椒翻炒15秒钟。
  • 9.关火出锅。
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