食材:
酸菜500g、五花肉200g、粉条50g、大葱半根、老姜小块、八角两枚、盐三调味勺、鸡精一调味勺
步骤1:
取肥瘦相间的带皮五花肉置于锅中,焯一遍水把外表脏东西煮下来,然后取出用清水洗净
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_1c5c0736de8f61b00eb766a88ae30a7f.jpg)
步骤2:
砂锅加入清水,八角、葱段、姜片大火烧开后转小火盖锅盖,焖一小时左右,用筷子插一插,轻松插透便可取出待用(因为还要做蒜泥白肉,所以我多煮了些肉)
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_14df6f6936cd2f44d07e95e37dbf3206.jpg)
步骤3:
煮熟的白肉放凉均匀切片,酸菜粉条姜丝准备好待用
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_51885bbc34bba206aad9b399bd1276ea.jpg)
步骤4:
锅烧热倒油,放入姜丝煸出香味倒入酸菜继续翻炒,炒制酸菜自有的香味后加入热水,马上把切好的白肉跟粉条一同下锅,煮沸后加入盐鸡精调味,转小火盖锅盖顿二十分钟左右
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_b7e1b6b083d688d9f2616be2ba1180ab.jpg)
步骤5:
成品图
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_563240042b5ee275239419d61a2805d8.jpg)