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溜肝尖

2024-07-12 09:01:32 1531

溜肝尖

鲜嫩滑香，好吃下酒又下菜！

Details of ingredients

鲜猪肝400g
黄瓜一根
黑木耳一小把
小葱二颗
姜一小块
大蒜二瓣
一品鲜酱油15g
料酒5g
胡椒粉1g
白糖2g
精盐1g
香油3g
老抽2g
米醋3g
土豆淀粉3g
玉米淀粉4g
蛋清半个
油少许

Technique

难度初级
工艺炒
口味咸香
时间十分钟

Steps to make 溜肝尖

1.猪肝顶刀切薄片。
2.加入精盐、料酒、胡椒粉、抓拌一分钟至粘稠，加入半个蛋清继续抓拌均匀使猪肝更滑嫩，加入玉米粉抓拌均匀锁住水份，加入一匙食用油拌均腌制二十分钟。
3.黄瓜切菱形片。
4.小葱切葱花，姜切末，蒜切片。
5.泡发好的木耳焯水备用。
6.调个碗汁：碗汁所有材料放入碗中，加入土豆淀粉搅拌均匀。
7.起锅烧油，油温四成热时加入猪肝炒至八分熟时先盛出。
8.再加少许油，下入葱姜蒜爆香。
9.下入猪肝和黄瓜煸炒。
10.下入木耳煸炒。
11.下入碗汁，炒拌均匀。
12.成品图。

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