"滋啦——"，熱油裹著金黃的里脊條，在鍋中跳躍，酸甜的香氣瞬間彌漫整個廚房。這道經典菜，總能在餐桌上掀起一陣"光盤風暴"。今天，我就把我的改良配方分享給大家，讓你在家也能做出驚艷的糖醋里脊。

豬通脊肉500克，洗凈，切成食指粗細的長條，用刀背輕輕拍打，微微發松。肉條用清水浸泡20分鐘，中途換水3次，徹底去除血水和腥味。瀝干水分、擦干后，加入1勺料酒、半勺鹽、少許白胡椒粉和1個蛋清，抓拌到發粘，最后撒上1勺玉米淀粉，拌勻，冷藏腌制30分鐘。

準備一個深碗，倒入80克土豆淀粉和20克低筋面粉，加入1個蛋黃、半勺泡打粉和30毫升清水，攪拌成酸奶狀。取20克淀粉用開水燙成絮狀，再與冷淀粉混合。最后淋入1勺食用油，順著一個方向攪拌，直到面糊能緩慢拉絲。

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第三步：

鍋中倒入足量食用油，加熱至筷子插入冒小泡。肉條逐條放入油鍋，保持中小火炸3分鐘，待表面形成淺黃色硬殼后，撈出。轉大火，油面開始微微冒煙，把肉條全部倒入鍋中，快速翻動炸1分鐘。肉條金黃酥脆，撈出控油。關火，肉條回鍋炸10秒。撈出，控油。

第四步：

取5勺清水、4勺冰糖、3勺鎮江香醋、2勺番茄醬和1勺生抽，混合均勻。鍋中留少許底油，倒入調好的料汁，小火熬煮，冒密集小泡，加入水淀粉勾芡。分三次加入，每次攪拌出漩渦后，再繼續，形成能掛住肉條的琉璃芡。肉條倒入，快速翻炒均勻。關火前，沿鍋邊淋入半勺香油，撒上炒香的白芝麻，即可出鍋！

當金黃酥脆的里脊裹著晶瑩的糖醋汁端上桌時，那一聲"咔哧"的脆響，便是對廚師最好的褒獎。咬一口，外皮酥脆，內里鮮嫩多汁，酸甜的醬汁在舌尖綻開，忍不住多夾兩塊。趕緊動手試試吧，相信這道菜會成為你廚房的新招牌！

作者聲明：作品含AI生成內容