其實(shí)步驟非常簡單，只是我圖片照多了，說的就有點(diǎn)嚰嘰，從來沒翻車過，因?yàn)椴荒艹蕴钡模瑳]有放刀口辣椒，我做成了＂麻辣版＂，真的是＂麻辣鮮香＂，肉片＂軟嫩可口＂!依我兒子的話就是＂入口即融＂呀

用料

豬里脊

300克

任何蔬菜都可以：比如圓白菜、菠菜、白菜、油菜、生菜豆芽等等

我選的綠甘藍(lán)

半顆

和油麥菜

2顆

蒜末

適量

蔥花

適量

水煮肉片（肯定不翻車）的做法

1. 肉盡量切成薄片，別太大，加適量鹽，生抽，白胡椒粉、一個蛋清，淀粉，抓拌均勻。因?yàn)槲仪械娜舛啵晕曳帕艘粋€雞蛋。

1. 最后放點(diǎn)油，腌制最少半小時，時間越長肉片越嫩滑，千萬別著急，要不肉不嫩你們又來找我

1. 蔥、蒜切好，留一點(diǎn)蔥花，一會兒裝飾用

1. 起鍋燒油，先放蔥蒜，再放郫縣豆瓣醬或紅油豆瓣醬都行，我感覺味道一樣，有火鍋底料的可以放一小塊，味道更佳，小火炒出紅油

1. 家里只有紅油豆瓣，再加入適量清水，水量看一下一會兒夠煮蔬菜就可以，加鹽、味精、醬油、糖、蠔油、嘗一下，得咸點(diǎn)，最后加一點(diǎn)點(diǎn)陳醋！調(diào)好味后，湯燒開后用漏勺把調(diào)料殘?jiān)鼡瞥觥?/li>
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1. ＊接著放入準(zhǔn)備好的蔬菜，愛吃什么菜就放什么菜，菜煮到八分熟，用漏勺撈出放入大碗或盆中備用。

1. 再次把湯燒開轉(zhuǎn)小火，用手慢慢地圓著圈往湯里放入肉片，全部放入后，＊千…萬…不用動它，別欠兒欠兒的用鏟子扒拉它啊，會造成脫漿的，而且肉會很碎，一定等5一10秒，再打打散，改成中火。

1. 等兩、三分鐘，肉片變白熟了就可以了。

1. 把肉片和湯一起倒入剛才放蔬菜的大碗中，這時會感覺湯有點(diǎn)粘稠，這屬于正常，因?yàn)槿馄嫌械矸邸?/li>

1. 鍋放入多一點(diǎn)的油，一會兒要澆在肉和調(diào)料上

1. 燒油的功夫，在肉片上撒些蔥花、蒜末、麻椒粒、花椒粒、花椒粉、干辣椒、辣椒粉

1. 我不能吃辣，所以花椒麻椒多放了一點(diǎn)

1. 這時候鍋里的油也燒熱了，必須得冒煙哈，再澆在調(diào)料上，吡啦一聲，哎瑪！太好聽了

1. 香噴噴的水煮肉片完成了，我去盛飯