咕咾肉~是一道經典的傳統粵菜~
以肉脆，醬汁酸甜適口而聞名~要想做出好吃的咕咾肉就必須選用肥瘦相間的“梅花肉”~再配合青紅椒以及香蔥段和蒜蓉~當然，也可搭配菠蘿，荔枝等水果來提升果香~
糖醋汁要調配得酸甜適口，不能過于酸嗆，又不能過甜~炒出的成品不能太濕，又不能太干~
要讓醬汁均勻的掛在每一片肉上~但盤底又不能流出多余醬汁~
總之，咕咾肉確實是一道考功夫的菜肴~要拿捏的恰到好處~
菜譜中有明確的講解每個步驟的關鍵點，也將醬汁量化，便于您在家庭制作。感興趣的朋友不妨一試~

用料

豬梅花肉

150g

青，紅椒

各30g

蒜蓉

5g

蔥段

10g

姜片

3g

＃腌制肉片用料

3g

花雕酒

5g

雞蛋黃

1個

土豆淀粉

50g

＃咕咾汁用料

番茄沙司

30g

醬油

10g

白醋

10g

砂糖

20g

花雕酒

5g

土豆淀粉

3g

在家也能做大菜之6~“咕咾肉”的做法

1. 梅花肉切成0.5cm的厚片~

1. 青紅椒切塊狀~
   蔥段，姜片，蒜蓉，切好備用~

1. 150g切好片的梅肉加入，3g鹽，5g花雕酒，和蛋黃1個，抓均勻~腌制20分鐘，以便使其入味~

1. 將每片肉都粘上干的土豆淀粉~粘好后，將多余的干粉拍掉~

1. 30g番茄沙司+10g醬油+20g白糖+10g白醋+5g花雕酒+3g土豆淀粉，調成醬汁~

1. 粘好干粉的肉片，紡織5分鐘，使其回潮~炸的時候不容易臟油而且也更容易炸得酥脆~
2. https://mip.nnakj.com/php/lsaajdkq.html
   https://mip.nnakj.com/php/zbltahbp.html
   https://mip.nnakj.com/php/pioijxif.html
   https://mip.nnakj.com/postss/yhdzrvpr.html
   https://mip.nnakj.com/postss/yvlxsmwk.html
   https://mip.nnakj.com/postss/mfgqeudz.html
   https://mip.nnakj.com/postss/kfglzwgt.html
   https://mip.nnakj.com/postss/wxmazgvm.html
   https://mip.nnakj.com/postss/zsrwgfwc.html
   https://mip.nnakj.com/postss/lrpqtpcd.html
   https://mip.nnakj.com/postss/dlsslqvu.html
   https://mip.nnakj.com/postss/pwzzhkte.html
   https://mip.nnakj.com/postss/ptkmxtnt.html
   https://mip.nnakj.com/postss/yvjkigpr.html
   https://mip.nnakj.com/postss/xqsmfful.html
   https://mip.nnakj.com/postss/mscgzxnq.html
   https://mip.nnakj.com/postss/ydxsmwuv.html
   https://mip.nnakj.com/postss/visdsgwx.html
   https://mip.nnakj.com/postss/jkmsaqhe.html
   https://mip.nnakj.com/postss/hbspkznw.html
   https://mip.nnakj.com/postss/pheoxyvc.html
   https://mip.nnakj.com/postss/cgtsinqf.html
   https://mip.nnakj.com/postss/bjrsfguj.html
   https://mip.nnakj.com/postss/zjfymiox.html
   https://mip.nnakj.com/postss/yrwgfmfc.html
   https://mip.nnakj.com/postss/lsaajdkq.html
   https://mip.nnakj.com/postss/zbltahbp.html
   https://mip.nnakj.com/postss/pioijxif.html
   https://mip.nnakj.com/table/yhdzrvpr.html
   https://mip.nnakj.com/table/yvlxsmwk.html
   https://mip.nnakj.com/table/mfgqeudz.html
   https://mip.nnakj.com/table/kfglzwgt.html
   https://mip.nnakj.com/table/wxmazgvm.html
   https://mip.nnakj.com/table/zsrwgfwc.html
   https://mip.nnakj.com/table/lrpqtpcd.html
   https://mip.nnakj.com/table/dlsslqvu.html
   https://mip.nnakj.com/table/pwzzhkte.html
   https://mip.nnakj.com/table/ptkmxtnt.html
   https://mip.nnakj.com/table/yvjkigpr.html
   https://mip.nnakj.com/table/xqsmfful.html
   https://mip.nnakj.com/table/mscgzxnq.html
   https://mip.nnakj.com/table/ydxsmwuv.html
   https://mip.nnakj.com/table/visdsgwx.html
   https://mip.nnakj.com/table/jkmsaqhe.html
   https://mip.nnakj.com/table/hbspkznw.html
   https://mip.nnakj.com/table/pheoxyvc.html
   https://mip.nnakj.com/table/cgtsinqf.html
   https://mip.nnakj.com/table/bjrsfguj.html
   https://mip.nnakj.com/table/zjfymiox.html
   https://mip.nnakj.com/table/yrwgfmfc.html
   

1. 入150度油鍋中炸至肉片上浮后撈起~170度油溫復炸10幾秒，剩最后5秒的時候將青紅椒放入油鍋炸一下，再一起出鍋~

1. 出鍋后肉片呈淺黃色，每片表皮酥脆~

1. 鍋中留底油，蔥姜蒜炒香~

1. 倒入醬汁，大火煮沸~

1. 待醬汁中淀粉發揮作用，湯汁兒變濃稠時，倒入炸好的肉片和青紅椒~

1. 翻炒均勻即可出鍋裝盤~