乾鍋豆腐皮五花肉
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<div class="y">2014-3-28 08:17 上傳</div>
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所需材料：<br />
<strong>五花肉、豆腐皮、香芹、青蒜、香菜、蔥姜蒜、草果、香葉。</strong><br />
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調味料：<br />
<strong>豆豉醬、鹽、雞精粉、白糖、醬油、料酒。</strong><br />
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做法：<br />
<strong>1、豆腐皮泡發後切寸段，香芹、青蒜、香菜切寸段，蔥打結、姜、蒜切片備用。<br />
2、五花肉切小塊後焯水備用。<br />
3、鍋內放油，先下姜、蒜片爆出香味後放入豆豉醬煸炒出紅油。<br />
4、往鍋裡放入五花肉，煸炒至發白，烹入醬油、料酒，再放入白糖與水以及蔥、香葉、草果，燒開後改中小火燉半個小時。<br />
5、往鍋中中加入豆腐皮，改大火，快速翻炒，收乾湯汁。<br />
6、湯汁收干後，加入香芹、青蒜和蒜片，煸炒至斷生，加雞精粉、鹽調味。<br />
7、關火，加入香菜炒勻即可。</strong><br />