各位熱愛美食的朋友們，大家好呀！今天，咱們來聊一道酥脆美味——溜肉段！金黃酥脆的外殼，包裹著鮮嫩多汁的肉段，再淋上酸甜開胃的芡汁，一口下去，咔嚓作響，那滋味，簡直絕了！今天我就把我的做法分享給大家，保證簡單易學(xué)，新手也能一次成功，讓你吃到這口酥脆！

食材清單：

主料：

豬里脊肉：300克

雞蛋黃：1個

玉米淀粉：100-150克

腌料：

料酒1大勺

生抽1大勺

鹽一小撮

白胡椒粉少許

料汁：

白醋：3大勺

白糖：2大勺

生抽：1大勺

玉米淀粉：1小勺

清水：2大勺

配菜：

青椒半個

紅椒半個

胡蘿卜小半根

蔥段

姜片

蒜末

制作步驟：

1.豬里脊肉切成1.5厘米厚的片，再改刀切成小拇指粗細(xì)的肉塊。切好后放入碗中，加入料酒1大勺、生抽1大勺、鹽1小撮、白胡椒粉少許，抓拌均勻，腌制15-20分鐘.

2.腌好的肉段里，打入1個雞蛋黃，用手充分抓勻，讓每塊肉都裹上蛋黃液。分次加入玉米淀粉，一邊加一邊用手抓拌。讓每一塊肉段都均勻地裹上一層干爽的淀粉，抖一抖掉下多余的干粉。

3.鍋中倒入足量的食用油，開中火燒熱。裹好粉的肉段分批下入鍋中，用筷子輕輕撥散，防粘連。保持中小火，慢慢炸3-4分鐘，炸到肉段表面微黃，外殼基本定型，就可以撈出來，控一控油。

4.鍋里的油繼續(xù)加熱，油面開始微微冒青煙，肉段再次全部倒入鍋中，轉(zhuǎn)大火，快速復(fù)炸1分鐘。到肉段顏色迅速變成誘人的金黃色，外殼變得更加堅(jiān)挺。趕緊用漏勺撈出來，大力控油！

5.青紅椒、胡蘿卜都切成漂亮的菱形片或者小塊，在一個小碗里，把白醋3大勺、白糖2大勺、生抽1大勺、玉米淀粉1小勺、清水2大勺，混合在一起，用筷子攪拌均勻，直到淀粉完全化開沒有疙瘩。

6.鍋里留一點(diǎn)點(diǎn)底油，燒熱后放入蔥段、姜片、蒜末，爆出香味。香味出來后，倒入切好的青紅椒片和胡蘿卜片，開大火快速翻炒幾下，炒到斷生。料汁再次攪勻，沿著鍋邊淋入鍋中。快速攪動，湯汁很快就變得濃稠，咕嘟咕嘟冒起漂亮的泡泡。

7.芡汁變得濃稠透亮，金黃酥脆的肉段倒回鍋中！快速翻炒者顛鍋，讓每一塊肉段都均勻地裹上酸甜可口的醬汁。看到芡汁均勻掛上，肉段油光锃亮，就可以關(guān)火，盛盤啦！

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https://txc.qq.com/products/737613/blog/1249846好啦，一道色香味俱全、外酥里嫩、酸甜可口的家庭版酥脆溜肉段就大功告成了！看著這金燦燦、油亮亮的肉段，是不是特別有成就感？夾起一塊，先感受那撲鼻的香氣，再咬下去，外殼“咔嚓”一聲應(yīng)聲而裂，隨之而來的是肉的鮮嫩和醬汁的酸甜，多重口感在舌尖綻放，幸福感爆棚！