食材:
五花肉1块、鸡腿菇2根、生姜3片、大葱半根、小红椒6-8颗、八角2颗、干辣椒3颗、料酒少许、生抽少许、老抽少许、耗油少许、白糖少许
步骤1:
五花肉焯水切块~沥干水分装盘备用~
![](http://cookbooksoft.com/d/file/news/qita/2020-07-04/200_2b6ed23b592a33be799d52b906a562f4.jpg)
步骤2:
鸡腿菇滚刀切块~其他配料如图切好~
![](http://cookbooksoft.com/d/file/news/qita/2020-07-04/200_ebc91ed803b93fdc052a43eaabcf07f4.jpg)
步骤3:
锅烧热~(不然会黏锅)直接将肉倒入锅内~
![](http://cookbooksoft.com/d/file/news/qita/2020-07-04/200_93da6eb95dfc70d23432e5701b9dd93f.jpg)
步骤4:
中火熬油~个人喜欢熬出一半多的油~那样肥肉吃起来不会太油腻~如果喜欢吃真・肥肉的话~翻炒到肉变色就行了~
![](http://cookbooksoft.com/d/file/news/qita/2020-07-04/200_2efa11a96d86b569025745600a7b27a7.jpg)
步骤5:
将多余的油倒出~(如果想汤汁油腻点的~也可以不用倒~)偷了下懒~将生姜~辣椒~八角倒入锅内~开大火爆炒~(原本应该将肉盛出~再放配料爆香)
![](http://cookbooksoft.com/d/file/news/qita/2020-07-04/200_2b3dbde73756e335807c6d2eadd21b20.jpg)
步骤6:
倒入鸡腿菇~翻炒~然后加入料酒~生抽~老抽~耗油和少许糖~(不要问我少许是多少~我全是凭感觉放调料的~)翻炒至肉和菇染色~
![](http://cookbooksoft.com/d/file/news/qita/2020-07-04/200_26bfde2eaeca1e3ebb73f77e34a584cc.jpg)
步骤7:
加入温水~淹没肉和菇~大火~盖上盖子~等水完全沸后~转小火焖10到15分钟左右~(不要死板!不要把锅烧的干巴巴的!)
![](http://cookbooksoft.com/d/file/news/qita/2020-07-04/200_447bd5ee59f6097402898fce6117e134.jpg)
步骤8:
汤汁烧的差不多后~开盖~转大火~倒入大葱~红椒~翻炒~收汁~
![](http://cookbooksoft.com/d/file/news/qita/2020-07-04/200_0e360c96d2d6567c9840c59ca7d79bcd.jpg)
步骤9:
装盘~撒点小葱意思下~搞定~
![](http://cookbooksoft.com/d/file/news/qita/2020-07-04/200_f077efb23d0d2304df3fc5d548610a5a.jpg)