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原料
豆腐: 1塊, 姜: 1塊, 蔥白: 1根, 豆瓣醬: 1勺, 蒜: 2瓣, 老抽: 1勺, 鹽: 適量, 蒜苗: 2棵, 花椒油: 適量, 豬肉(前夾肉): 150克, 花椒: 適量
步驟
1豆腐用水浸好,豬肉宰餡,姜,蔥白,蒜切碎,豆瓣宰細,蒜苗切段
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2鍋下油,燒熟,下肉末炒出油
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3姜蔥蒜下鍋炒香,放花椒,豆瓣炒香,放老抽調色
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4豆腐切塊
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5豆腐下鍋,加水(一飯碗),燒開,關小火,燜3分鐘
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6小火燒至收汁,加鹽,放入蒜苗翻炒均勻
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7起鍋,倒入花椒油,香氣四溢!
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小技巧
剩下的湯汁第二天下面?,點都不浪費!