查看完整版本: 尖椒腊肉 [14p]

尖椒腊肉 [14p]

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配料：葱，姜，蒜。[/size][size=2] n%o^'_^-v,r
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XyU4d"e @O 青红尖椒（特辣）[/size][size=2] K5V7m1s}(\s
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4J:OaDvhHRR 调料很简单：花椒，八角少许，料酒，鸡精。 [/size][size=2] U#?o3j(\,G~[NW
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配料准备好后，咱再把腊肉拿出来[/size][size=2] 9l9{dsmky%pr
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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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　　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] k"@dpw8Ul
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　　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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s}(j1Ep2]d 腊肉上带的肥肉都炒至透明时再滴几滴料酒。[/size][size=2] NHL/`e5BD e
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po4Z(F 　　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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)L*Ql6P9c(uw 　　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] )`2x ar*|&b9M+jr
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香喷喷的尖椒炒腊肉好啦[/size][size=2] &NL@UE
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然后再配上一碗米饭，开吃啦[/size][size=2] 7^8Yv0\w+`6fV
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我挺喜欢吃腊肉的，觉得嚼起来味道一级棒！
'A/jo1r!@o0k 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！