嘿，各位吃貨朋友們，大家好呀！每天忙忙碌碌，最治愈的莫過于回家做上一頓香噴噴的家常菜。要說簡單快手又巨下飯的，那小炒肉必須榜上有名！每次做這道菜，我家米飯都得多煮一鍋，那滋味，嘖嘖，鮮香滑嫩，辣而不燥，每一口都讓人欲罷不能。

準(zhǔn)備新鮮的五花肉約300克，青尖椒2-3根，紅尖椒1根，大蒜4-5瓣，生姜一小塊，香蔥1-2根，豆豉1大勺。五花肉用溫水洗干凈，冷水下鍋，放幾片姜、1勺料酒，燒開后撇去浮沫，中火煮10分鐘左右。撈出略涼，切成2-3毫米厚的薄片。

青紅椒去蒂去籽，斜切成馬耳朵片。蒜拍扁切末，姜切末，蔥白切段，蔥綠切花，豆豉稍微剁碎點(diǎn)。怕辣的，可以把青椒籽去干凈些，豆豉剁一下，炒出來才夠味！

第三步：

鍋燒熱，不用放油！把肉片直接倒進(jìn)去，中小火慢慢煸炒5-8分鐘，直到肉片卷曲變金黃，油分煸出來。煸到肉片邊緣焦黃時，盛出肉片，鍋里留底油。用剩下的豬油，放入姜末、蒜末、蔥白和豆豉，小火炒香1分鐘，直到聞到濃郁豆豉香。

第四步：

肉片倒回鍋中，轉(zhuǎn)大火快炒，沿鍋邊加1勺料酒，再加2勺生抽、半勺老抽、半勺蠔油和小半勺白糖，迅速翻炒均勻。最后，倒入青紅椒段，大火快炒1-2分鐘至微微斷生，調(diào)好咸淡，撒上蔥花，可加點(diǎn)雞精提鮮，爆炒入味。立馬關(guān)火出鍋！

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這道家常小炒肉，焦香的肉片裹著鮮辣的湯汁，配上爽口的青椒，舀一勺蓋在熱騰騰的米飯上……哎呀，不說了，口水都要流一地了！趕緊動手試試吧，相信會成為你家餐桌上的?？停?/p>