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原料
去骨鸡腿肉500克: 金针菇400克, 鸡蛋清: 蒜粒, 料酒: 五香粉, 菜油: 盐, 味精:
步骤
1去骨鸡腿肉切块备用
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2用盐、料酒和五香粉把鸡腿肉腌制15~20分钟
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3金针菇洗净切段备用
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4蛋黄蛋清分离留蛋清备用(蛋黄另作他用!)
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5蒜切成粒备用
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6把鸡腿肉分批裹蛋清,务必使每坨肉都裹上蛋清。
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7所有肉均已裹上蛋清!剩余蛋清与蛋黄可做葱香蛋~(不浪费任何材料是我们的宗旨!)
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8菜油热后放蒜粒炒至金黄色
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9倒入裹好蛋清的鸡腿肉进行滑炒
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10金针菇入锅一起滑炒,出锅前依次加五香粉、味精、盐
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11完美出炉!
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