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] \2`)py
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青红尖椒（特辣）[/size][size=2]
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调料很简单：花椒，八角少许，料酒，鸡精。 [/size][size=2]
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jb:oth.n_ 配料准备好后，咱再把腊肉拿出来[/size][size=2] $b@9HG1Z h&q
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9U"i ?~#y)D,r 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] L`5Qs%zpW4Ql0b,sX
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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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yB0Y9}5p/_#} 腊肉上带的肥肉都炒至透明时再滴几滴料酒。[/size][size=2]
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0e7Fj"YRhQl\ 　　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] cH-Tz6Au M
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Y6^0xH 　　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] 6d*UN@8{-pk(_,DqGG
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rg~w:Kq%I9Y 香喷喷的尖椒炒腊肉好啦[/size][size=2] #cmw9l5k%`@5F&m
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ab/_Z F.~7g Jyu 然后再配上一碗米饭，开吃啦[/size][size=2] i/\%JndO
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我挺喜欢吃腊肉的，觉得嚼起来味道一级棒！tE x!b|
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！