材料:
臘豬腸,臘豬泡菜,干辣椒粉,蒜葉,姜
做法:
1.將臘豬腸洗凈切小段,先用溫開水浸泡約半個(gè)鐘頭,撈出備用.泡菜切末擠干水分備用.蒜葉切段,姜切絲.
2.鍋中少許油燒至8成熟,放入臘豬腸爆炒,加少許料酒,陳醋改小火翻炒
3.臘豬腸炒至微黃卷起時(shí)放入干辣椒粉.姜絲,待炒出辣味時(shí)加入泡菜
4.蒜葉段入鍋,放少許鹽(因?yàn)榕D豬腸已經(jīng)有鹽了),雞精,翻炒
5.加一點(diǎn)點(diǎn)水(便于融鹽和雞精,使味道均勻)炒幾下即可
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