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原料
猪肉: , 香菇: , 米饭: , 红葱酥: , 生抽: , 酱油膏: , 米酒: , 白胡椒粉: , 冰糖: , 姜蒜粒: , 卤蛋: , 焯水青菜: , 焯水西兰花: , 调味萝卜:
步骤
1热锅凉油,小火放入姜蒜粒,成金黄色
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2下入肉丁煸炒,将肉丁的油脂煸出来
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3煸出油脂后放入香菇丁翻炒
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4倒入米酒;(放米酒可以去除肉燥的腥味)
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5倒入生抽调味
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6倒入酱油膏调色
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7依次放入冰糖提鲜
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8倒入热水没过肉(水与肉的比例1份肉:2份水)先放入一半的红葱酥,胡椒粉,盖盖小火收汁
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9待汤汁粘稠时,再放入剩下的红葱酥提香,即可
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