查看完整版本: 尖椒腊肉 [14p]

尖椒腊肉 [14p]

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;mW;N4c7I*d+O.\Z 配料：葱，姜，蒜。[/size][size=2] ;W!i q1JW.xfI
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青红尖椒（特辣）[/size][size=2] 7k3Mg A-s!O%E{.l!dm
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G"o'b ynf$TB-D3Y 调料很简单：花椒，八角少许，料酒，鸡精。 [/size][size=2] 5B:f$khI%bf
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l+z3F8[:[C.URu 配料准备好后，咱再把腊肉拿出来[/size][size=2] -{q)_b!dH
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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]
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(J]9tn3`hTx 　　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] /o4E{M3G(b&S
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d/gjf}6P0C)B \ 　　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]
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)u]A'D2?*zA&I0D 腊肉上带的肥肉都炒至透明时再滴几滴料酒。[/size][size=2] 4])q/ex3~5t
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E8N#[6m 　　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] Xy1v8g&S|
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d)T\!{]2?3MC$V-[ 　　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] Z!Z&JUZ(t/FgA*H q
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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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香喷喷的尖椒炒腊肉好啦[/size][size=2]
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嘿嘿，看看馋不馋[/size][size=2] }N.q}_df
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)\,Ge x^*bjp4z| 然后再配上一碗米饭，开吃啦[/size][size=2] }'A;o!g0` j9U0khw`
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我挺喜欢吃腊肉的，觉得嚼起来味道一级棒！
C-w2\gsa-[w5G 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！