![](/images/node/29/290993.webp?1638107508)
原料
蘆筍: 5根, 雞胸肉: 1塊, 鹽: 1勺, 料酒: 3勺, 生粉: 3勺
步驟
1雞胸肉切片倒入料酒,生粉,筷子調和放一小時
![](/images/seq/122/1226289.webp?1638121228)
2蘆筍切斷浸半小時沖洗
![](/images/seq/122/1226290.webp?1638121228)
3油鍋加熱
![](/images/seq/122/1226291.webp?1638121228)
4大火煸炒雞胸肉,酒倒得多可以倒掉點,炒至半熟
![](/images/seq/122/1226292.webp?1638121228)
5倒入蘆筍煸炒數下,待肉片全白放入鹽一勺
![](/images/seq/122/1226293.webp?1638121228)
6倒入冷水一點
![](/images/seq/122/1226294.webp?1638121228)
7上蓋小火悶一會兒,出鍋
![](/images/seq/122/1226295.webp?1638121228)
8雞胸肉必須生粉腌制,口感很嫩
![](/images/seq/122/1226296.webp?1638121228)
小技巧
雞胸肉里的料酒倒掉,不然倒入熱油會濺油
蘆筍: 5根, 雞胸肉: 1塊, 鹽: 1勺, 料酒: 3勺, 生粉: 3勺
1雞胸肉切片倒入料酒,生粉,筷子調和放一小時
2蘆筍切斷浸半小時沖洗
3油鍋加熱
4大火煸炒雞胸肉,酒倒得多可以倒掉點,炒至半熟
5倒入蘆筍煸炒數下,待肉片全白放入鹽一勺
6倒入冷水一點
7上蓋小火悶一會兒,出鍋
8雞胸肉必須生粉腌制,口感很嫩
雞胸肉里的料酒倒掉,不然倒入熱油會濺油