![](/images/node/23/232704.webp?1638104215)
原料
五花肉: 220g, 金針菇: 150g, 油: 適量, 郫縣豆瓣醬: 1匙, 火鍋底料: 1匙, 蒜: 3瓣, 干辣椒: 4個, 花椒: 15粒, 冰糖: 15g, 耗油: 2滴, 生抽: 1.5匙, 雞精: 1鹽勺, 清水: 適量
步驟
1金針菇去根洗凈控水,將五花肉纏繞好備用~
![](/images/seq/85/856760.webp?1638160412)
2蒜洗凈切末,其它備好~
![](/images/seq/85/856761.webp?1638160412)
3鍋內倒適量油,放入肉卷,煎至微黃撿出裝盤備用~
![](/images/seq/85/856762.webp?1638160412)
4鍋內留的底油,放入郫縣豆瓣醬,火鍋底料,蒜末,干辣椒,花椒炒出紅油和香味~
![](/images/seq/85/856763.webp?1638160412)
5放入煎好的肉卷,加入冰糖,耗油,生抽,雞精,倒入清水~
![](/images/seq/85/856764.webp?1638160412)
6大火燒開轉中火收湯汁濃稠即可~
![](/images/seq/85/856765.webp?1638160412)
7盛出擺盤,澆上湯汁即可~
![](/images/seq/85/856766.webp?1638160412)
8嗯,老必啦?~
![](/images/seq/85/856767.webp?1638160412)
9好好吃吖~
![](/images/seq/85/856768.webp?1638160412)