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原料
豬肝: , 青,紅椒: , 木耳: , 料酒: , 醬油: , 鹽: , 白糖: , 味精: , 胡椒粉: , 蔥,姜,蒜: , 濕澱粉:
步驟
1豬肝清洗乾淨,分切肝葉,每個肝葉片切兩半,片切成肝片
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2片好的豬肝片用醬油腌漬,木耳泡發好,青紅椒切小滾刀塊,蔥姜蒜切碎末備用
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3腌漬好的肝片用水清洗乾淨,用廚房紙或布擠干水分份,加入料酒,鹽,濕澱粉抓勻
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4對出碗汁,料酒,白糖,鹽,味精,醬油,濕澱粉,胡椒粉
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5鍋中加寬油,3成油溫下入上好漿的肝片,放入青紅椒一起滑油出鍋
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6鍋留底油爆香蔥姜蒜,倒入肝片,加入碗汁,翻炒均勻出鍋裝盤。
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