干锅腊肉豆结

2024-05-21 18:02:47 554

干锅腊肉豆结

Details of ingredients

  • 腊肉300克
  • 50克
  • 蒜苔50克
  • 豆结100克
  • 鲜汤50克
  • 蚝油1汤匙

Technique

  • 难度初级
  • 工艺
  • 口味微辣
  • 时间半小时

Steps to make 干锅腊肉豆结

  • 1.腊肉,笋。
  • 2.豆结。
  • 3.蒜苔。
  • 4.干辣椒去籽,剪段。
  • 5.将腊肉洗净。
  • 6.煮熟后晾凉,切片。
  • 7.锅中放油,放入滚刀切后的笋扁干后。
  • 8.下少许蒜苔略炒备用。
  • 9.下豆结略炒备用。
  • 10.盛出豆结和蒜苔。
  • 11.锅中另放少许油,放入葱、姜、蒜末,下腊肉煸至出油。
  • 12.再加入干辣椒一 起扁炒。
  • 13.放入煸过的笋、蒜苔、豆结。
  • 14.加入盐、味精、蚝油、鲜汤略焖即可。
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