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原料
五花肉: 250克, 石榴子: 半碗, 彩椒: 半只, 胡椒粉: 一点点, 盐: , 油: , 醋: , 糖: , 蛋清: 半个, 料酒: 几滴, 姜末: 少许, 淀粉: 五大汤匙, 香葱: 一根
步骤
1五花肉泡水中去血水,或者冲洗也可以
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2泡去血水的五花肉切成1.5厘米宽的块状,放入姜末,盐,糖料酒腌制均匀
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3腌制均匀放入半个蛋清再次腌制均匀(我的蛋清一不小心倒多了,不碍事儿哈),然后放入一汤匙淀粉抓匀然后腌制十五分钟左右
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4洗干净手,剥去石榴子,我剥了两个,用了1/3的量,大概半碗,剩下的用勺子舀着吃,真是邪恶吖
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5腌好的五花肉倒入多余的汁水,每一块都粘上干淀粉,然后抓成小球状
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6锅里热油,大约五六成热,倒入五花肉
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7炸至浅浅的黄色捞出,大约炸了2-3分钟,根据五花肉大小而定,这次的火不要太大,要不外面焦黄了里面还没熟
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8捞出丸子后,再次烧热油,大约八成热,倒入丸子复炸一次,大约20秒-30秒左右
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9外表金黄即可捞出备用
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10国内留少许底油,放入2汤匙番茄酱,炒至很漂亮的红色,加入少许的盐,糖
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11加入半碗的水,一汤匙白醋,然后试一下味道,调至适合自己的味道为止
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12倒入切小块的彩椒
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13倒入丸子
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14翻炒均匀
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15放入几根葱段,勾上少许薄芡,真的是薄芡,千万别勾厚了
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16倒入石榴子
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17翻炒均匀即可出锅享用
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