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原料
順達黃尖筍乾: 1片, 韓式泡菜: 200g, 不帶皮的五花肉: 100g, 韓式拌飯辣醬: 2大勺, 蔥姜蒜: 各適量, 料酒: 1勺, 鹽: 酌量, 味啉: 酌量
步驟
1筍尖用剪刀剪成合適的大小,至少提前一天冷水泡發
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2過程中勤換水
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3我泡了2天,取出切絲
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4五花肉切片,泡菜斜刀片片兒,蔥姜蒜切碎
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5鍋內加少許底油,如果五花肉比較肥也可以不加,小火煸炒五花肉至斷生,肉撥到一邊專心煸炒蔥姜蒜
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6蔥姜蒜在油里炒香之後,烹入料酒,揮發一下加入筍絲和肉肉一起翻炒均勻
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7再加入泡菜翻炒均勻,此時加入辣醬和味啉調味,還有半碗熱水,蓋蓋子煨15分鐘即可起鍋,如果筍絲不夠爛可以多燉一會兒
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