茨菇香炒回锅肉做法烹饪大全 地道茨菇香炒回锅肉如何做

友人送了一包宝应小茨菇，打开包装里面的小茨菇已经帮我处理好了。好感动😹
        在打理回锅肉时狠狠地切了自己的手，包扎完毕仍坚持完成了菜品。
        茨菇、胡萝卜、蒜叶、回锅肉的组合鲜咸脆香糯，一边配上碗白米饭酣畅地吃，一边切伤的手指“突突”地发痛。
        所谓：痛，并快乐⋯⋯
        My friend gave me a package of small mushroom from BAOYING. When I opened the package, I found that the small broadleaf arrowhead had been taken care of. How touched!

I cut my hand severely when I took care of the twice-cooked pork. After dressing the wound, I still insisted on frying.

The combination of broadleaf arrowhead., carrot, garlic leaf and twice cooked pork is salty, crispy, fragrant and glutinous. I eat it heartily with a bowl of white rice, and my cut fingers "suddenly" ache.

So called: pain, and happiness……

用料  

茨菇香炒回锅肉的做法  

1. 1、将洗净的五花肉，2片生姜，葱，花椒，料酒，放入一锅水中大火煮至六成熟捞出。此时用筷子可以戳通肉块。

2. 2、将煮好的肉捞出放入冰箱冷冻1小时。

3. 3、取200克茨菇洗净切片。

4. 4、将叶子大蒜切成寸段，把胡萝卜切成寸片。

5. 5、准备生姜2片，小米辣2个切段。

6. 6、将冻好的五花肉从冰箱取出。

7. 7、将五花肉切4毫米左右的片。

8. 8、待油微热，把回锅肉片，生姜片，小米辣放入油锅翻炒至肉片金黄。

9. 6、把肉片推至锅边，茨菇片下锅炒5分钟。

10. 7、再加胡萝卜片，切段蒜叶，郫县豆瓣酱翻炒均匀，炒4分钟。

11. 8、出锅了，香气扑鼻。