茨菇香炒回鍋肉

友人送了一包寶應小茨菇，打開包裝裏面的小茨菇已經幫我處理好了。好感動😹
        在打理回鍋肉時狠狠地切了自己的手，包紮完畢仍堅持完成了菜品。
        茨菇、胡蘿蔔、蒜葉、回鍋肉的組合鮮鹹脆香糯，一邊配上碗白米飯酣暢地吃，一邊切傷的手指“突突”地發痛。
        所謂：痛，並快樂⋯⋯
        My friend gave me a package of small mushroom from BAOYING. When I opened the package, I found that the small broadleaf arrowhead had been taken care of. How touched!

I cut my hand severely when I took care of the twice-cooked pork. After dressing the wound, I still insisted on frying.

The combination of broadleaf arrowhead., carrot, garlic leaf and twice cooked pork is salty, crispy, fragrant and glutinous. I eat it heartily with a bowl of white rice, and my cut fingers "suddenly" ache.

So called: pain, and happiness……

用料  

茨菇香炒回鍋肉的做法  

1. 1、將洗淨的五花肉，2片生薑，葱，花椒，料酒，放入一鍋水中大火煮至六成熟撈出。此時用筷子可以戳通肉塊。

2. 2、將煮好的肉撈出放入冰箱冷凍1小時。

3. 3、取200克茨菇洗淨切片。

4. 4、將葉子大蒜切成寸段，把胡蘿蔔切成寸片。

5. 5、準備生薑2片，小米辣2個切段。

6. 6、將凍好的五花肉從冰箱取出。

7. 7、將五花肉切4毫米左右的片。

8. 8、待油微熱，把回鍋肉片，生薑片，小米辣放入油鍋翻炒至肉片金黃。

9. 6、把肉片推至鍋邊，茨菇片下鍋炒5分鐘。

10. 7、再加胡蘿蔔片，切段蒜葉，郫縣豆瓣醬翻炒均勻，炒4分鐘。

11. 8、出鍋了，香氣撲鼻。