各位愛美食的朋友們，今天咱們來聊聊一個自帶“話題”的食材——香菜！愛吃的人，愛到骨子里。今天我要分享的這道香菜炒肉絲，肉絲滑嫩，香菜清爽，兩者那么一結合，哎喲，那叫一個鮮香撲鼻，下飯神器妥妥的！不信？那就跟著我一步步來，保證讓你家的米飯遭殃！

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

咱們來處理香菜，一大把香菜去根洗凈，切成3-4厘米長的寸段。香菜梗和香菜葉分開放，再準備大蒜3瓣拍扁后、切成蒜末，小米辣3個切成圈。鍋燒熱，倒入食用油。油熱，油面還沒開始大量冒煙的時候，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，就趕緊盛出來備用。、

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第三步：

鍋里留少許底油，放入準備好的蒜末和小米辣圈，開中小火慢慢煸炒出香味。香味出來后，先下香菜梗部分，快速翻炒大約20-30秒。香菜梗相對硬一些，需要多一點點時間炒軟。然后，把之前炒好的肉絲倒回鍋中，轉大火，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。這時候嘗一下咸淡，如果覺得不夠咸，再根據自己的口味補少許鹽。切好的香菜葉放進去，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，就可以馬上關火了！

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了？趕緊盛飯吧！每次做這道菜，我家米飯都得多煮點，不然真不夠吃！尤其是那帶著肉香和香菜清香的湯汁，用來拌飯，簡直絕了！別再猶豫啦，趕緊買上食材，跟著我的步驟試試看吧！

作者聲明：作品含AI生成內容