鱼香肉丝

2024-05-28 06:01:38 21625

鱼香肉丝
鱼香肉丝以鱼香味调味而得名,相传灵感来自泡椒肉丝,虽然只是民国年间才由四川厨师创制,但已然是川菜系里的名菜。
鱼香肉丝成菜色泽红润、富鱼香味,吃起来具有咸甜酸辣兼备的特点,肉丝质地柔滑软嫩,是下饭菜的必选。

Details of ingredients

  • 猪里脊200克
  • 冬笋30克
  • 黑木耳20克
  • 生姜15克
  • 大蒜6瓣
  • 香葱2根
  • 植物油15毫升
  • 料酒5毫升
  • 蛋清1个
  • 淀粉3克
  • 白砂糖20克
  • 酱油20毫升
  • 花雕酒10毫升
  • 白米醋15毫升
  • 淀粉2克

Technique

  • 难度中级
  • 工艺
  • 口味鱼香
  • 时间半小时

Steps to make 鱼香肉丝

  • 1.食材洗净备好。
  • 2.通脊洗净、切丝。
  • 3.放清水中浸泡1小时,中途换2-3次水,肉丝颜色发白,捞出。
  • 4.肉丝中加入盐、料酒,拌匀,加入蛋清,用手充分抓匀至混合,肉丝会更滑嫩。
  • 5.抓匀的肉丝加入3克淀粉,继续抓匀,最后加入食用油,再次充分抓匀,放冰箱冷藏。
  • 6.木耳洗净切丝,生姜、大蒜分别切末,泡辣椒剁碎。
  • 7.制作调料汁:碗中加入白砂糖、酱油、花雕酒、白米醋、2克淀粉,搅匀即可。
  • 8.另起小锅,水烧沸,将冬笋丝焯水,去除苦涩味,捞出备用。
  • 9.起油锅,倒入适量油,五成热时放入腌好的肉丝,大火迅速滑散至变白。
  • 10.把肉丝推到锅一侧,另一侧放入泡辣椒翻炒出香味,再与肉丝混合炒匀。
  • 11.放入姜末、蒜末炒香;再放入木耳丝、冬笋丝,炒匀,倒入鱼香汁,快速翻炒均匀。
  • 12.撒入葱花炒几下即可。
  • 13.出锅,盛盘。
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