各位愛(ài)美食的朋友們，今天咱們來(lái)聊聊一個(gè)自帶“話題”的食材——香菜！愛(ài)吃的人，愛(ài)到骨子里。今天我要分享的這道香菜炒肉絲，肉絲滑嫩，香菜清爽，兩者那么一結(jié)合，哎喲，那叫一個(gè)鮮香撲鼻，下飯神器妥妥的！不信？那就跟著我一步步來(lái)，保證讓你家的米飯?jiān)庋辏?/p>

把那200克豬里脊肉順著紋理切成細(xì)絲，大概筷子粗細(xì)就差不多。切好的肉絲放到碗里，加入1大勺料酒、1大勺生抽、少許鹽、一點(diǎn)點(diǎn)白胡椒粉，抓勻，讓肉絲充分吸收調(diào)料。然后加入1大勺淀粉，繼續(xù)抓勻，感覺(jué)到肉絲表面有點(diǎn)黏糊糊的、上了薄薄一層漿。最后，淋上幾滴食用油，再次抓勻，腌制個(gè)10-15分鐘。

咱們來(lái)處理香菜，一大把香菜去根洗凈，切成3-4厘米長(zhǎng)的寸段。香菜梗和香菜葉分開放，再準(zhǔn)備大蒜3瓣拍扁后、切成蒜末，小米辣3個(gè)切成圈。鍋燒熱，倒入食用油。油熱，油面還沒(méi)開始大量冒煙的時(shí)候，把腌好的肉絲滑入鍋中，用筷子快速劃散。看到肉絲表面變色，大概七八成熟，就趕緊盛出來(lái)備用。

第三步：

鍋里留少許底油，放入準(zhǔn)備好的蒜末和小米辣圈，開中小火慢慢煸炒出香味。香味出來(lái)后，先下香菜梗部分，快速翻炒大約20-30秒。香菜梗相對(duì)硬一些，需要多一點(diǎn)點(diǎn)時(shí)間炒軟。然后，把之前炒好的肉絲倒回鍋中，轉(zhuǎn)大火，快速翻炒均勻，讓肉絲和香味充分融合。

第四步：

鍋中加入1大勺生抽、半大勺蠔油、少許白糖，從鍋邊淋入，快速翻炒均勻。這時(shí)候嘗一下咸淡，如果覺(jué)得不夠咸，再根據(jù)自己的口味補(bǔ)少許鹽。切好的香菜葉放進(jìn)去，保持大火，快速翻炒幾下，兜勻即可。看到香菜葉微微變軟，顏色還是保持翠綠翠綠的，就可以馬上關(guān)火了！

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https://txc.qq.com/products/731401/blog/1252365這道菜香氣撲鼻，色澤誘人，肉絲嫩滑，香菜清鮮，是不是口水都要流下來(lái)了？趕緊盛飯吧！每次做這道菜，我家米飯都得多煮點(diǎn)，不然真不夠吃！尤其是那帶著肉香和香菜清香的湯汁，用來(lái)拌飯，簡(jiǎn)直絕了！別再猶豫啦，趕緊買上食材，跟著我的步驟試試看吧！