查看完整版本: 尖椒腊肉 [14p]

尖椒腊肉 [14p]

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svk YVH[Oi%b 配料：葱，姜，蒜。[/size][size=2] e:h2x!g`ZJ zL
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[d cm~ He6I$E s 青红尖椒（特辣）[/size][size=2] E7}7x6Ymm
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f.Q'DGqbB8S 调料很简单：花椒，八角少许，料酒，鸡精。 [/size][size=2]
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配料准备好后，咱再把腊肉拿出来[/size][size=2]
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L]+_o!VW7^H1|0q1X 因为这种腊肉本身就很干净，没有烟灰什么的，不用再洗，直接切成片[/size][size=2] BT6aIkl
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　　做法：点火，锅里倒油。注意，这个油一定不要多，稍有一点点就行了，因为那个腊肉本身还能出一些油。[/size][size=2]
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3Cdr~3L)va 　　油热至7－8成时，放入花椒，八角爆出香味，再依次放入葱，姜，蒜，然后再放入腊肉。[/size][size=2] y$D9Y o&@%x?
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!b.L7DO qg1Ea4m!~5i'v 腊肉上带的肥肉都炒至透明时再滴几滴料酒。[/size][size=2] $_S0]t0Ga{L
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　　然后加水。水也不要多了，稍淹过腊肉就可。因为腊肉是生的，如果就那样干炒的话，一是有可能菜熟了腊肉不熟，二是有可能腊肉熟了，但是太硬咬不动。按理说应是先将腊肉蒸熟后切片，但那样太费时间，而且切的时候太烫手不说，还易切碎。因此，俺都是这样稍微煮一下，然后再放菜。[/size][size=2]
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　　盖上锅盖，开中大火，一直把水份煮干。现在看，水份基本没了，但腊肉里的油也出来了。[/size][size=2]
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　　这时候就可放入辣椒翻炒。出锅时少放些鸡精，不用放盐，因为腊肉本身好咸，这样用水煮过后，那剩余的汤汁与油里都有盐份了，就不再需要加盐。[/size][size=2]
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n OK AA 香喷喷的尖椒炒腊肉好啦[/size][size=2] gF j r1D }~fK
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嘿嘿，看看馋不馋[/size][size=2] 7[f!nL&jjIAL7?
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Hk"W}N4n`B 然后再配上一碗米饭，开吃啦[/size][size=2]
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我挺喜欢吃腊肉的，觉得嚼起来味道一级棒！,V]Md"m
献上红心，楼主这道菜俺有闲时就做试试。

是道好菜，这个很容易上手，下饭的好菜！