![](/images/node/33/333317.webp?1638109842)
原料
前腿上肉: 3cm厚, 葱姜蒜: 充足, 油盐等日常调料: 充足, 面条: 2两
步骤
1猪前腿肉,选带有一些脂肪的
![](/images/seq/149/1493417.webp?1638130183)
2用5%的盐水泡洗出血水
![](/images/seq/149/1493418.webp?1638130183)
3葱姜蒜剁碎,入大碗
![](/images/seq/149/1493420.webp?1638130183)
4肉从水中取出,洗净擦干,放置砧板上对其进行拍打。
![](/images/seq/149/1493422.webp?1638130183)
5撒盐,胡椒,十三香,意式什香草
![](/images/seq/149/1493426.webp?1638130184)
6放入葱姜蒜碗,加酱油料酒腌制
![](/images/seq/149/1493429.webp?1638130184)
7腌制40分钟后,烧热油锅
![](/images/seq/149/1493430.webp?1638130184)
8大火急煎,每面80秒
![](/images/seq/149/1493435.webp?1638130184)
9出现煎香效果
![](/images/seq/149/1493440.webp?1638130184)
10将烤盘包上锡纸
![](/images/seq/149/1493442.webp?1638130184)
11铺上腌制剩下的料
![](/images/seq/149/1493444.webp?1638130184)
12取出猪排,将其叉出小洞
![](/images/seq/149/1493447.webp?1638130184)
13铺进烤盘,烤箱210℃预热
![](/images/seq/149/1493449.webp?1638130184)
14放入烤箱,每面烤20分钟
![](/images/seq/149/1493452.webp?1638130184)
15趁此时做面。首先煮面,捞出备用
![](/images/seq/149/1493453.webp?1638130185)
16然后剁葱花
![](/images/seq/149/1493461.webp?1638130185)
17葱花入油锅编炒
![](/images/seq/149/1493464.webp?1638130185)
18炒至黑褐色
![](/images/seq/149/1493465.webp?1638130185)
19加入2勺酱油,2勺糖,1勺蚝油
![](/images/seq/149/1493467.webp?1638130185)
20烧至起泡,关火
![](/images/seq/149/1493469.webp?1638130185)
21趁余热,导入煮熟的面条,拌匀
![](/images/seq/149/1493470.webp?1638130185)
22出锅,黑葱别扔,因为它最香
![](/images/seq/149/1493471.webp?1638130185)
23猪排也到时间了,出炉
![](/images/seq/149/1493472.webp?1638130185)
24加上配菜,装盘
![](/images/seq/149/1493473.webp?1638130185)
小技巧
腌制方面:没有什香草可用花椒粉或孜然代替,也可以直接省略此物。 煎制方面:要大火,每面不要超过90秒。 面条方面:面条不能用细的,粗的口感才好;煮好后要把水沥干后才入锅拌,水分存留过多会影响口感。