腊味炒芥蓝
Med
经典广式秋冬小炒，爽脆芥蓝搭配烟熏咸香的腊肠和腊肉，风味十足。
Cooking Steps
12
STEP 1 OF 12
焯水去腊味雜質
USES
广东腊肠, steamed, sliced (2 stick)·膶肠, steamed, sliced (2 stick)·腊肉, skin removed, sliced (120 gram)
YouTube酒滿飯寶 Chef Po
Open on YouTube ↗将腊肠和腊肉放入沸水中略焯一下，去掉表面杂质。
STEP 3 OF 12
處理芥蓝
USES
芥兰, diagonally sliced (600 gram)
YouTube酒滿飯寶 Chef Po
Open on YouTube ↗切掉芥蓝老根，削去老茎外皮，再斜刀切段。
STEP 5 OF 12
切配料调醬汁
USES
姜, sliced (7 slice)·葱头, sliced (4 clove)·白糖 (1.5 tablespoon)·粟粉, mixed with water (0.5 teaspoon)·蚝油, (for sauce) (1 tablespoon)
YouTube酒滿飯寶 Chef Po
Open on YouTube ↗姜、干葱、蒜和彩椒切好，再把淀粉水、糖和蚝油搅匀备用。
STEP 7 OF 12
大火炒芥蓝
USES
盐 (1 teaspoon)·米酒, splash around wok (2 tablespoon)·食用油 (0 as needed)
YouTube酒滿飯寶 Chef Po
Open on YouTube ↗锅烧至最大火，放油和姜片，芥蓝下锅后加料酒、盐和糖翻炒均匀。
STEP 10 OF 12
爆香配料
USES
三色椒, decorative strips (0 as needed)·蒜头, minced (4 clove)
YouTube酒滿飯寶 Chef Po
Open on YouTube ↗彩椒和蒜下锅，大火爆香。
STEP 12 OF 12
调味出锅
USES
生抽, to taste (1 tablespoon)·芝麻油, finishing drizzle (0.33 tablespoon)
YouTube酒滿飯寶 Chef Po
Open on YouTube ↗淋入少许料酒和芝麻油翻炒均匀，最后按口味加少许生抽即可装盘。
Did this recipe work for you?
Tastes good?
Easy to follow?