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原料
五花肉: 半斤, 洋葱: 1个, 鸡蛋: 1-2个, 上海青: 1小把, 干香菇: 5朵, 八角: 2个, 香叶: 1片, 料酒: 1勺, 生抽: 1勺, 老抽: 1勺, 盐: 1勺, 冰糖: 10克
步骤
1五花肉洗净,切块,去皮。鸡蛋洗净煮熟,剥壳备用
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2去皮后的五花肉,切丁备用。
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3洋葱剥皮洗净切丁
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4香菇洗净切丁
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5锅内出现油纹后放入五花肉丁,中火煸炒出猪油,捞出肉丁备用。
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6锅中留底油,倒入八角、香叶、洋葱爆香,再倒入香菇翻炒均匀。
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7锅内倒入肉丁,调入老抽、料酒翻炒上色为止
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8倒入没过食材的清水,放入冰糖,烧开后加入鸡蛋
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9调入生抽、盐、转小火煮约1小时,至汤汁浓稠即可。
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10另取奶锅倒入适量的清水,放入青菜,煮一分钟即可捞出沥水
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11最后米饭装盘,舀上卤肉,配上青菜和鸡蛋,搞定!
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小技巧
提前放进冰箱冷藏个10-20分钟再切洋葱可以大大延缓洋葱刺激性气味的扩散!