打抛猪肉
材料
"猪绞肉 270g","九层塔(叶子) 一把","牛番茄 一颗","辣椒 半根","大蒜 3瓣","米酒 1T","酱油 1/2t","油 1/2t","鱼露 1T","蚝油/酱油膏 1T","泰式打抛调理粉 1T","柠檬汁 1T","水 2T",
做法
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1:1、备料(1)肉先加入1/2t酱油、1/2t油醃2min(2)辣椒、蒜头切末(3)番茄切小块
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2:锅子不加油，将绞肉放入锅子煎，煎至肉色反白
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3:趁锅子很热，加入米酒1T，呛锅去猪肉的腥味，拌炒
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4:加入调制好的酱料拌炒
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5:加入九层塔叶子拌炒
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6:加入番茄，快速翻炒约20秒，关火起锅
