吃火鍋剩的上腦，正好是薄片 ，
香香嫩嫩的哦！

用料

牛上腦

300克

香菜

3根

3瓣

小蔥

半根

生抽

3勺

蠔油

1勺

味精

1小勺

胡椒粉

1小勺

淀粉

1小勺

1小勺

陳醋

2勺

半小勺

辣椒面

少許

香菜拌牛肉的做法

1. 準(zhǔn)備食材

1. 牛上腦切薄片，蔥切段，蒜、香菜切末

1. 牛上腦加1小勺胡椒粉、蔥段，1勺生抽、抓勻，再放半勺鹽、1小勺淀粉、噴點油，抓勻腌制20分鐘

1. 準(zhǔn)備料汁：把蒜末、辣椒面放小碗里，燒點熱油（冒煙那種），油開倒進(jìn)調(diào)料碗，滋啦~，放2勺生抽、2勺陳醋、半勺糖、半勺鹽、1勺蠔油、1小勺味精，攪拌均勻

1. 做鍋開水，轉(zhuǎn)小火，3-5片，3-5片的放牛肉，煮20-30秒定型，

1. 再開中火、攪拌一下，待牛肉變色后，煮30-40秒，撈出牛肉，控干水

1. 拿盤，香菜鋪底
2. https://weibo.com/ttarticle/p/show?id=2309405159906515746820
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1. 放牛肉

1. 倒入料汁

1. 抓拌均勻。
   好吃的涼拌牛肉就做好了