用料

里脊肉

350克

大蔥

2段

干豆腐

3張

黃瓜

1根

料酒

1勺

生抽

3勺

淀粉

2勺

甜面醬

2勺

蠔油

1勺

半勺

半勺

京醬肉絲的做法

1. 豬里脊切絲，用清水投2次，攥干水分，黃瓜和蔥切絲、干豆腐切成四方塊；

1. 豬里脊:加1勺料酒、1勺生抽、1勺淀粉，半勺鹽、1勺油抓勻，腌制15-20分鐘；

1. 調料汁：甜面醬2勺、生抽2勺、蠔油1勺、白糖1/2勺、淀粉一勺、水3勺，攪拌均勻備用

1. 起鍋燒油，油溫5成熱

1. 下肉絲，扒拉至變色
2. https://weibo.com/ttarticle/p/show?id=2309405159899540881430
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1. 倒入調好的醬汁，翻炒至肉絲上色，湯汁粘稠，盛出即可

1. 干豆腐可以用熱水燙30秒，卷著蔥絲、黃瓜絲、肉絲一起吃（有胡蘿卜絲也可以切點，顏色更好看）