杭椒，市場上很多的杭椒是假的，你問買菜的杭椒辣不辣，如果他說辣或者有點辣，那就是假的，真正的杭椒是那種香氣，但是不辣。杭椒牛柳，我很喜歡的一道菜，重點是怎么讓牛柳很嫩，這也是通用的腌制牛肉的技巧～油封法。好了，下面我們一起來做吧。

用料

杭椒

10個

牛嫩里脊

200克

當牛柳遇到杭椒～一道下飯的好菜的做法

1. 這一塊是沒有筋膜的牛里脊，切成一指寬的肉條

1. 小放入一勺料酒，一點老抽，一個蛋清半勺生抽，一勺淀粉拌勻

1. 放入一大勺葵花籽油，沒過牛柳，腌制碼味半小時，冰箱冷藏

1. 半小時后，起油鍋，油溫三成到四成

1. 滑牛柳，就是鍋里低油溫，牛柳如果不會滋滋作響，沒什么動靜，牛柳變色后撈出控油。一一步非常重要，牛柳能不能鮮嫩多汁。就是這一步。

1. 重新起油鍋，六成油溫，炒香蒜片

1. 放入牛柳和杭椒，大火翻炒
2. https://weibo.com/ttarticle/p/show?id=2309405170317407682564
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1. 加入一點鹽，一點糖提鮮，生抽，咸淡自己調味，大火翻炒

1. 出鍋，好吃的杭椒牛柳完成啦

1. 這一塊給你吃