![](/images/node/23/232704.webp?1638104215)
原料
五花肉: 220g, 金针菇: 150g, 油: 适量, 郫县豆瓣酱: 1匙, 火锅底料: 1匙, 蒜: 3瓣, 干辣椒: 4个, 花椒: 15粒, 冰糖: 15g, 耗油: 2滴, 生抽: 1.5匙, 鸡精: 1盐勺, 清水: 适量
步骤
1金针菇去根洗净控水,将五花肉缠绕好备用~
![](/images/seq/85/856760.webp?1638160412)
2蒜洗净切末,其它备好~
![](/images/seq/85/856761.webp?1638160412)
3锅内倒适量油,放入肉卷,煎至微黄捡出装盘备用~
![](/images/seq/85/856762.webp?1638160412)
4锅内留的底油,放入郫县豆瓣酱,火锅底料,蒜末,干辣椒,花椒炒出红油和香味~
![](/images/seq/85/856763.webp?1638160412)
5放入煎好的肉卷,加入冰糖,耗油,生抽,鸡精,倒入清水~
![](/images/seq/85/856764.webp?1638160412)
6大火烧开转中火收汤汁浓稠即可~
![](/images/seq/85/856765.webp?1638160412)
7盛出摆盘,浇上汤汁即可~
![](/images/seq/85/856766.webp?1638160412)
8嗯,老必啦?~
![](/images/seq/85/856767.webp?1638160412)
9好好吃吖~
![](/images/seq/85/856768.webp?1638160412)