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原料
琵琶腿: 4个(250g), 尖椒: 1个, 小红椒: 3个, 洋葱: 3片, 蒜: 3瓣, 姜: 1块, 六月香辣椒酱: 15g, 六月鲜特级酱油: 15ml
步骤
1琵琶腿用清水洗净
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2锅中烧水,水开后放入琵琶腿,焯烫3分钟
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3尖椒、红辣椒、洋葱洗净,姜、蒜去皮
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4洋葱切块,姜、蒜切片
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5尖椒切三角块,红辣椒切段
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6焯烫好的琵琶腿剁成小块
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7锅烧热,放少许油,待油烧热,放入姜蒜爆香
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8放入2大勺六月香辣椒酱
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9将辣椒酱炒匀
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10放入剁好的琵琶腿
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11翻炒至每块鸡肉都均匀裹上酱汁
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12加水没至琵琶腿1/2处
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13加入2大勺六月鲜特级酱油
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14大火烧开,转小火炖半小时左右
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15加入洋葱,转成大火煮5分钟
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16待汤汁变浓,加入尖椒和红辣椒
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17翻炒均匀,大火收汁即可
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小技巧
1.如果怕麻烦,琵琶腿可以不剁成小块,整个炖也很香; 2.不喜欢洋葱的味道,可以不加,用自己喜欢的蔬菜代替; 3.六月鲜酱油和辣椒酱都含有一定盐分,不需要再另外加盐啦。