泰式打抛猪
材料
"猪绞肉醃料 少许","猪绞肉 约330g","沙拉油 适量","洋葱 半颗","红葱头 34瓣","蒜头 34瓣","葱 1支","辣椒 2支","九层塔 1把","柠檬汁 1.5大匙","酒 1大匙","酱油 1.5大匙","鱼露 1大匙","糖 1.5茶匙","水 50cc",
做法
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1: 猪绞肉洗净沥干后加少许米酒、糖、太白粉、盐醃渍约5分钟
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2: 沙拉油倒入炒锅，将猪绞肉炒至变白后起锅备用
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3: 用锅内的油继续炒洋葱末，炒至半透明后加入红葱头末、蒜末、辣椒末
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4: 将步骤2的绞肉加入继续翻炒，陆续倒入酒、酱油、鱼露、糖、柠檬汁炒匀
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5: 加水继续翻炒，炒至收汁收一半时，再加入葱末、九层塔末续炒约1分钟
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6: 将~将~将，香气十足、酸辣盛盘，开胃上桌!
