醋溜梅花肉片
材料
"猪梅花火锅肉片 250g","红甜椒 1/2颗","黄甜椒 1/2颗","青江菜 适量","＜醃肉酱料＞ ：","酱油 1茶匙","米酒 1大匙","白胡椒粉 少许","全蛋液 1颗","太白粉 少许","＜调味料＞ ：","酱油 1大匙","白醋 1大匙","乌醋 4大匙","糖 5大匙","烹大师 少许","太白粉水 适量",
做法
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1:肉片用＜醃肉酱料＞醃渍30分钟以上、红黄甜椒去籽和白膜后切成片备用。烧一锅水，水滚后下红、黄甜椒、青江菜烫熟备用。
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2:起油锅，下肉片炒至变白后（约七、八分熟）取出备用。加入＜调味料＞煮滚后，转小火，下太白粉水勾芡至有点浓稠度。 再加入肉片、红、黄甜椒拌炒均匀，并收干酱汁即可盛盘，底盘铺上青江菜即完成。
