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怎么把回锅肉炒的又干又香
更新时间： 2020-07-05 00:00:00  

回锅肉具体做法：

1、材料：猪五花肉250克、卷心菜350克、青椒100克、蒜头30克、干红辣椒10克、色拉油90克、烧汁60克、砂糖30克、料酒30克、酱油15克、水30克、香油8克；

2、将烧汁、砂糖、料酒、酱油、水放入一玻璃容器中，顺一个方向搅拌至酱汁完全混合在一起即可；

3、五花肉洗净，放入沸水中大火氽3分钟，取出晾凉后切成长6厘米、宽4厘米、厚0.2厘米的片；

4、卷心菜洗净表面，对半切开，用流水冲洗叶内层，然后切成4厘米见方的片；

关键词： 怎么

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