花雕猪肉冬粉
材料
"麻油 2大匙","老姜片 5片","梅花肉 500g","白胡椒粉 1/2小匙","清水 150cc","酱油 80cc","花雕酒 140cc","清水 60cc","蚝油 1大匙","韩式冬粉 100g","洋葱 半颗","鸿喜菇 1/3包","芹菜 100g","金针菇 200g","葱绿(配色) 1根","红辣椒(配色) 1根",
做法
-
1:猪肉切成长条块状; 韩式冬粉加水泡软剪成两段; 芹菜、葱绿切段; 洋葱切丝; 金针菇、鸿喜菇去除底不剥散
-
2:取一炒锅, 放入麻油、姜片小火煸出香气
-
3:放入猪肉改转中火煎至由红转白, 表面微焦 (去血水去腥)
-
4:倒入调味料 大火煮滚后改转文火闷煮15分至入味
-
5:放入冬粉、洋葱、鸿喜菇, 试情况加入清水(以利冬粉吸附)煮软
-
6:放入芹菜、金针菇、葱绿翻炒均匀 (丰富口感层次)
-
7:试味道? 依家人喜好调整口味, 加入白胡椒粉
-
8:拌匀, 放入红辣椒增色即可享用
-
9:上桌