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咕咾肉~是一道經(jīng)典的傳統(tǒng)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(dāng)然，也可搭配菠蘿，荔枝等水果來(lái)提升果香~
糖醋汁要調(diào)配得酸甜適口，不能過(guò)于酸嗆，又不能過(guò)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(pán)底又不能流出多余醬汁~
總之，咕咾肉確實(shí)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(gè)步驟的關(guān)鍵點(diǎn)，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

蔥段

10g

姜片

＃腌制肉片用料

花雕酒

雞蛋黃

1個(gè)

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

土豆淀粉

在家也能做大菜之6~“咕咾肉”的做法

梅花肉切成0.5cm的厚片~

青紅椒切塊狀~
蔥段，姜片，蒜蓉，切好備用~

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

將每片肉都粘上干的土豆淀粉~粘好后，將多余的干粉拍掉~(yú)

30g番茄沙司+10g醬油+20g白糖+10g白醋+5g花雕酒+3g土豆淀粉，調(diào)成醬汁~

粘好干粉的肉片，紡織5分鐘，使其回潮~炸的時(shí)候不容易臟油而且也更容易炸得酥脆~
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