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原料
五花肉: 500克, 雞蛋: 2個, 香菇: 5顆, 姜: 3片, 老抽: 2勺, 料酒: 2勺, 生抽: 3勺, 六月香豆瓣醬: 1勺, 小蔥: 1根, 冰糖: 3顆
步驟
1先把整塊五花肉水裡焯一下,然後切成如圖長條型小塊,很容易切(我焯得時間短了點) 香菇,小蔥,生薑準備好。
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2中小火煸炒生薑小蔥
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3然後把肉倒入煸炒出油,大概五六分鐘,用中小火,以防肉燒焦,加入黃酒去腥
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4一勺六月香豆瓣醬加水調勻
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5倒入豆瓣醬,生抽,老抽,生抽不用加太多,怕太咸,如果不夠咸後期可以加點鹽的
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6倒入香菇丁,翻炒上色
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7倒入熱水,沒過肉表面,如果喜歡燉久點或者湯汁多點的就多加點水。
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8放入三顆冰糖
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9再放入兩個之前煮好的白煮蛋,蓋蓋子開始用小火燉
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10燉二三十分鐘,然後加點雞精,嘗下鹹淡如果不夠鹹的可以加鹽,用大火收點汁
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11燙顆小青菜,裝盤,是不是很有食慾?絕對能吃下兩碗飯!
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