古早味白菜卤
材料
"山东大白菜 半颗","红萝卜 1/3条","木耳 约30g","香菇 3朵","猪肉丝 约60g","扁鱼干 约10g","青葱 2根","蒜 1瓣","酱油 2大匙","蚝油 1大匙","胡椒粉 1/2匙","白糖 1茶匙","黑醋 1大匙","香油 1小匙","盐 1茶匙","水 350cc","太白粉 1小匙",
做法
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1:洗净青葱切段、萝卜及木耳切条、香菇切片状、大白菜切块、蒜切末
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2:酱油及蠔油、砂糖搅拌备用
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3:扁鱼干先烤过后切碎备用(烤到扁鱼干微焦卷曲)
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4:热锅下少许油先炒香蒜末
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5:再炒香红萝卜及香菇到微软
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6:放猪肉丝炒到变色后加入青葱拌炒,拌炒时加胡椒粉调味
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7:放木耳及大白菜微炒后,倒入水及加入扁鱼末
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8:再倒入酱油及蠔油稍微搅拌后,加锅盖以中火焖煮约20分钟
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9:开锅盖后加入盐调味
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10:再倒入太白粉水勾芡拌匀
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11:最后加黑醋及香油提味拌匀,续煮约5分钟即可装盘
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12:上桌