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] p&{
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青红尖椒（特辣）[/size][size=2] 5k[k(b6O
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^&H5rTd? 调料很简单：花椒，八角少许，料酒，鸡精。 [/size][size=2] &HaYg:f K3PUT
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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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Wm`8A*h:s 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] 9p&W_ KY
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-P-?1W-GJbZ 　　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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　　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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%SLn_ wK 腊肉上带的肥肉都炒至透明时再滴几滴料酒。[/size][size=2] $O B'Q P6|m
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　　然后加水。水也不要多了，稍淹过腊肉就可。因为腊肉是生的，如果就那样干炒的话，一是有可能菜熟了腊肉不熟，二是有可能腊肉熟了，但是太硬咬不动。按理说应是先将腊肉蒸熟后切片，但那样太费时间，而且切的时候太烫手不说，还易切碎。因此，俺都是这样稍微煮一下，然后再放菜。[/size][size=2]
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k&ez/tr,oV{7? 　　盖上锅盖，开中大火，一直把水份煮干。现在看，水份基本没了，但腊肉里的油也出来了。[/size][size=2] ,WkO'h(cg
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　　这时候就可放入辣椒翻炒。出锅时少放些鸡精，不用放盐，因为腊肉本身好咸，这样用水煮过后，那剩余的汤汁与油里都有盐份了，就不再需要加盐。[/size][size=2]
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香喷喷的尖椒炒腊肉好啦[/size][size=2]
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'g_%in[Vr"vONo 嘿嘿，看看馋不馋[/size][size=2]
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Pw4y9q;CC8b%r5C,t 然后再配上一碗米饭，开吃啦[/size][size=2] t1ybH2|XJe4Q
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我挺喜欢吃腊肉的，觉得嚼起来味道一级棒！
\&t#Q$jD 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！