用料

五花肉

500克

青蒜

1根

姜片

5片

青椒

1個

花椒

20粒

李錦記四川紅油豆瓣醬

1瓷勺（tbsp）

白糖

半瓷勺

料酒

2瓷勺

【家常快手回鍋肉】只要一個調料還原飯店味道的做法

1. 五花肉洗干凈，冷水下鍋，倒一些料酒，大火煮開后，調到中火再繼續煮15分鐘。

1. 煮肉肉的同時，把青椒切塊，姜切片，青蒜切段。家里現成有一個紅椒，就直接代替青椒來用了。

1. 煮好的五花肉拿出來稍微晾涼。

1. 把五花肉外面水分吸干一下。

1. 切0.5cm厚的薄片。煮熟的五花肉很好切片的，誰切誰知道╮(╯▽╰)╭

1. 把鍋大火燒熱，不用倒油，直接放入五花肉，調中火不斷翻炒，炒著炒著油會從肉里炒出來，這樣回鍋肉吃起來就不會太膩啦！

1. 直到五花肉的肥肉部分變透明，將五花肉鏟到一邊，看鍋底都是油。

1. 調小火，倒入一大瓷勺李錦記四川紅油豆瓣醬，再放入20顆左右的紅花椒粒，翻炒十幾秒。炒豆瓣和花椒不能用大火，容易焦，味道會發苦，所以記得調小火哈。

1. 用的是這款豆瓣醬，好吃方便，減少調味步驟，是這道菜的快捷精髓啊╮(╯▽╰)╭ 我不是廣告不是廣告不是廣告～～～瓷勺的量是普通湯勺的量，我這一斤五花肉的量放一大勺放下去就不要再放鹽和醬油了，會太咸的。如果炒的肉翻倍，可以加少許生抽。
2. 再把五花肉撥下來翻炒幾下。

1. 調到大火，倒入青蒜和青椒，倒入兩瓷勺料酒、半瓷勺糖，翻炒半分鐘即可。青椒和青蒜都不需要炒很久的，青椒要脆好吃，青蒜大火炒幾下立即就軟了。

1. 裝盤。
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1. 炒雞好吃的米飯殺手！

小貼士

這里的五花肉一定要先煮過，不但去掉肉腥味、除掉肉里的血水浮沫，還能讓肉質吸收水分，之后炒的時候口感不柴。
沒有煮熟直接切片的回鍋肉，等把油炒出來后瘦肉和皮的部分就太干了，不好吃。
買不到青蒜，或者不喜歡口味太沖吃不慣蒜的廚友，可以買大蔥代替（這澳洲的小蔥粗得和大蔥也沒兩樣了╮(￣▽￣"")╭）。
喜歡難得來點四川口味的朋友可以在家備一瓶李錦記四川紅油豆瓣醬（我不是廣告，純粹覺得味道好，方便快捷\(//?//)\），做四川菜代替普通豆瓣醬，味道升級又快捷方便。