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原料
五花肉偏肥: 一块, 面条: 按人数, 盐: , 生抽: , 蚝油: , 炒菜油: , 料酒: , 葱: , 姜: , 蒜: , 芹菜: , 木耳: , 胡萝卜: , 山药: , 尖椒: , 花椒: , 麻椒: , 香叶: , 桂皮: , 八角: , 干辣椒: , 白芷: , 杭椒或小米椒:
步骤
1泡好木耳,准备好材料
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2一个空碗,耐热的,然后这个碗必须特别干,一点水都没有,切记,一点水都没有
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3碗里放好花椒,麻椒,八角,桂皮,香叶,白芷,干辣椒,干辣椒掰开,
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4锅烧干后倒油,大概刚才那个碗,半碗的量,等油烧的开始冒小泡泡
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5关火,把锅里的油倒入刚刚的调料碗里,倒的时候人离远一点
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6然后就看到碗里开始冒香气啦,
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7切好芹菜尖椒胡萝卜放在碗里,可以多切一些,剩下的放冰箱冷藏,第二天可以直接用,
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8油锅不用洗,烧一锅开水,等着煮面条
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9五花肉尽量切薄片,我这里用的是线辣椒,不是很辣,爱吃辣的可以用小米椒,还有葱,
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10水开下面条,用筷子搅拌一下,不然容易粘锅,开锅后加一点凉水压一下,压过两次凉水后就可以关火啦
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11面条捞出过凉水
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12把刚刚的香香的油倒进面条里
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13用手把面条和香香的油抓匀
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14山药去皮切片
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15姜切丝
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16木耳反复洗去沙土,去除每个木耳中间硬的部分
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17刚刚煮过面条的水别倒,开火,放入木耳
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18煮开锅后半分钟,盛出木耳过凉水过滤出水分
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19锅洗干净,烧干倒油,凉油放入五花肉
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20五花肉烧的微硬,出好多油
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21放葱,辣椒,姜,炒几下出香味
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22我就是图多
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23倒入切好的菜
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24倒入木耳
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25倒入山药,翻炒,翻炒出香,翻炒到油变少
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26加料酒,
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27加生抽酱油,记住,生抽,翻炒到八成熟,关火
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28平底锅,放一个多汁的西红柿,买西红柿的时候就买那种多汁的,不要提前切,不然汁水都跑没了
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29开火,倒一点油
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30倒一点蚝油
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31炒香后倒入面条
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32面条和西红柿汁拌匀后倒入刚刚那锅菜
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33在倒一些料酒和生抽,
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34最后撒盐,拌均,出锅,
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35切点生蒜撒到上面,开吃
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小技巧
材料里忘记说要买西红柿了,西红柿要软软的多汁的,最后用的时候再切, 蔬菜的话可以根据自己的喜好替换,不一定是这几种,蔬菜可以多切一点,第二天直接炒,省时间, 蔬菜要沥干水分炒, 最后放盐,不要提前放盐,