酒香煎里肌
材料
"切片里肌 600g","食用油 适量","大蒜 2T","酱油膏 4T","酱油 4T","粗粒黑胡椒 1茶匙","白胡椒粉 1/2T","蛋黄 1颗","黑醋 1T","水 2T","38度金门高梁酒 2T","二砂糖 2T","蕃薯粉 3T",
做法
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1:大蒜切碎后加入调味料,拌匀成醃肉酱汁
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2:将里肌肉片浸入混匀的醃肉汁至少四小时
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3:热锅加入食用油(可以多加一些),将肉片和醃肉汁拌一拌后取出,剔去蒜头碎(避免蒜头先煎焦产生苦味),再入锅以半煎炸的方式煎醃渍好的里肌肉片
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4:肉片煎熟即可盛盘食用