食材:
鸭肝400g、青椒150g、葱姜少许、生抽酱油少许、五香水料:桂皮、大料、香叶、草寇、干辣椒、盐(做五香鸭肝用)
步骤1:
鸭肝泡料酒30分钟去腥
![](http://cookbooksoft.com/d/file/news/qita/2020-06-21/200_009df596e86e7a61e06235156574c121.jpg)
步骤2:
煮五香水,放入鸭肝煮至全熟入味,放凉备用
![](http://cookbooksoft.com/d/file/news/qita/2020-06-21/200_387e4e52428b8be9bc07ecbe81e7306b.jpg)
步骤3:
将五香鸭肝改刀切厚片
![](http://cookbooksoft.com/d/file/news/qita/2020-06-21/200_9e3ceadf0d1eff9fbd242f9a00663224.jpg)
步骤4:
青椒掰成小块,一直觉得手掰的青菜比切出来的好吃,比如青椒、圆白菜、芦笋、杏鲍菇都用手撕吧撕吧就OK
![](http://cookbooksoft.com/d/file/news/qita/2020-06-21/200_dcaf32ae66bd769b3b375ce163647096.jpg)
步骤5:
起锅烧热油,大火爆香葱花,放入鸭肝和青椒一同爆炒,如果觉得鸭肝太干可以点一点点开水,快速翻炒加少许酱油调味出锅。
![](http://cookbooksoft.com/d/file/news/qita/2020-06-21/200_e3e425864a5bf963937e049c5ff1d97b.jpg)