哈嘍，各位熱愛美食的朋友們！今天，咱們復刻一道無論是在飯店還是街邊小攤，都人氣爆棚的小吃——炸小酥肉！是不是光想想那金黃酥脆的外殼，內里鮮嫩多汁的口感，口水都要流下來了？別擔心，今天我帶來的這個做法，絕對是簡單易學，熱氣騰騰，香氣撲鼻。快來試一試！

食材準備：

豬里脊肉：300克

腌料：

料酒：1湯匙

生抽：1湯匙

蠔油：半湯匙

鹽：1小勺

白胡椒粉：一小撮

花椒粉：一小撮

姜末：1小把

蔥段：幾段

面糊：

紅薯淀粉：60克

中筋面粉：20克

雞蛋：1個

清水：20-30毫升

食用油：1茶匙

其他：

食用油：足量

椒鹽或辣椒面：足量

制作步驟：

第一步：300克豬里脊肉清洗干凈，切成大約小拇指粗細、5-6厘米長的條狀。切好后，放入碗中備用。

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第二步：肉條中加入1湯匙料酒、1湯匙生抽、半湯匙蠔油、鹽、一小撮白胡椒粉和花椒粉、姜末以及蔥段。用手抓拌均勻，做個“按摩”，抓捏幾分鐘。蓋上保鮮膜，放入冰箱冷藏腌制至少30分鐘。

第三步：在一個干凈的碗中，倒紅薯淀粉和中筋面粉，打入1個雞蛋，再加入1茶匙食用油。攪拌一下，少量多次地加入清水，邊加邊攪拌，直到面糊呈現出濃稠但仍可流動的狀態。

第四步：腌制好的肉條從冰箱取出，挑去蔥段和姜末。然后將肉條分批放入調好的面糊中，確保每一根肉條都均勻地裹上一層面糊。

第五步：鍋中倒入足量的食用油，大火燒熱。轉中小火，將裹好面糊的肉條一根一根地放入油鍋中，避免粘連。一次不要放太多，分批炸。炸到肉條表面微黃，基本定型后撈出，瀝干油分。

第六步：開大火，將鍋中的油溫升高，油面微微冒煙的狀態。小酥肉全部倒回鍋中，快速復炸30秒到1分鐘，用筷子不停翻動，受熱均勻。炸至表面金黃酥脆，顏色變得更深，迅速撈出，瀝干油分。

第七步：炸好的小酥肉趁熱撒上椒鹽或者辣椒面、孜然粉，稍微顛簸均勻就可以開吃啦！剛出鍋的小酥肉，香氣四溢，外酥里嫩，保證讓你一根接一根，根本停不下來！

怎么樣，這道炸小酥肉的做法是不是比你想象中簡單多了？只要掌握了以上幾個要點，你在家也能輕松做出堪比飯店大廚水平的小酥肉。趕緊動手試試吧！

作者聲明：內容由AI生成