京醬肉絲
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步驟一：把從切成絲，擺盤，我切的太著急，所以又粗又難看<br />
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步驟二：肉切絲<br />
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<img src="http://images.qianlong.com/mmsource/images/2005/10/19/jkqqg051019004.jpg" onload="thumbImg(this)" alt="" /><br />
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步驟三：把肉加料酒、澱粉、蛋青醃一會<br />
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<img src="http://images.qianlong.com/mmsource/images/2005/10/19/jkqqg051019005.jpg" onload="thumbImg(this)" alt="" /><br />
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步驟四：蔥、薑切絲，做成蔥薑水<br />
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<img src="http://images.qianlong.com/mmsource/images/2005/10/19/jkqqg051019006.jpg" onload="thumbImg(this)" alt="" /><br />
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步驟五：鍋裏放油，把肉放進去炒。中間可以適當加水，使肉很嫩<br />
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<img src="http://images.qianlong.com/mmsource/images/2005/10/19/jkqqg051019007.jpg" onload="thumbImg(this)" alt="" /><br />
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步驟六：鍋裏放油，甜麵醬放進去略炒，然後倒入蔥薑水 白糖翻炒<br />
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<img src="http://images.qianlong.com/mmsource/images/2005/10/19/jkqqg051019008.jpg" onload="thumbImg(this)" alt="" /><br />
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步驟七：等甜麵醬變黏的時候，放入肉絲不停翻炒，免糊鍋<br />
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<img src="http://images.qianlong.com/mmsource/images/2005/10/19/jkqqg051019009.jpg" onload="thumbImg(this)" alt="" /><br />
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步驟八：甜麵醬均勻裹到肉絲上出鍋，放到裝有蔥絲的盤子裏<br />
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<img src="http://images.qianlong.com/mmsource/images/2005/10/19/jkqqg051019010.jpg" onload="thumbImg(this)" alt="" />