哈啰 各位廚友們好 拖更幾年又強勢回歸了

用料

2瓣

生抽

2勺

蠔油

1勺

青椒

5個

1片

淀粉

2勺

適量

青椒肉絲（米飯殺手系列十一）的做法

1. 咱們這期準備的材料有: 里脊肉 青椒 老姜 嫩姜 蒜

1. 里脊肉切成5mm左右的厚度 再切成絲（很多新手不知道是橫著切還是豎著切 我特意給大家演示下）

1. 全部切成絲后在碗中依次加入:少量鹽 料酒 生粉（淀粉）順時針抓拌均勻 最后再加一點點食用油封住 這樣做的目的是讓豬肉嫩滑的同時不脫漿

1. 接下來把青椒 老姜 嫩姜切絲 蒜切片備用

1. 首先說明一點 飯店為了不讓肉粘鍋都是先用油熱鍋 然后再放涼油 家里肯定是沒這個條件的 所以呢 我們等鍋熱之后直接倒入涼油 然后別等 油溫上來 直接下入肉絲翻炒 直至斷生 或者半生都行 反正還要再回鍋的
2. 
   

1. 然后把炒肉的油倒入鍋內 不夠再加一點 溫度起來后倒入青椒絲 老姜 蒜片一同翻炒至斷生
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1. 最后將肉絲跟嫩姜倒入鍋內 加入生抽 耗油（千萬別太多啊 因為我們之前用鹽腌制過的 ）還有雞精 糖 快速翻炒10-20秒就可以出鍋了 炒太久豬肉會柴 青椒會變很軟

1. 出鍋啦 干飯吧