大家好，歡迎來到農(nóng)村美食課堂，今天教你正宗的四川做法夾沙肉！外酥里糯，甜而不膩！

準備五花肉半斤。先切成薄片，再改刀切成長條。

鍋中水開后，倒入切好的肉條，大火煮兩分鐘撈出控干水分備用。

準備一個盆，打入四個雞蛋，加入玉米淀粉一湯匙，生粉一湯匙，攪拌均勻成蛋液。

鍋中油溫六七成熱時，將肉條裹滿蛋液，下入鍋中炸至金黃酥脆，撈出控油備用。

準備一個碗，放入紅糖四湯匙，糯米粉三湯匙，清水小半碗，攪拌均勻備用。

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炒鍋留底油，油溫六成熱時，倒入調(diào)好的糖漿，快速翻炒，讓每一塊肉都裹上糖漿，然后撒上熟芝麻翻勻即可出鍋裝盤。

這樣做的夾沙肉，外皮焦香酥脆，內(nèi)里軟糯綿密，吃起來甜而不膩，每一口都是滿滿的幸福感。

這道菜是川菜中的經(jīng)典甜品，口感細膩香甜，老少皆宜。下面我來教大家如何在家做出好吃的夾沙肉。

首先我們要選好食材，用新鮮的五花肉做出來的夾沙肉才會又嫩又香。

在腌制的時候，加點冰糖可以讓肉更加的入味，而且顏色會更好看。

接著我們就要給它裹一層蛋液，這樣做出來的夾沙肉外酥里嫩，口感更佳。

最后一步就是炒糖色了，一定要用小火慢慢熬，直到出現(xiàn)棕紅色的小泡就可以了。

把炸好的肉塊倒進去快速翻拌，讓每一塊肉都能裹上糖汁，這樣做出來的夾沙肉才好看又好吃。

夾沙肉做好了，你學會了嗎？快去試一試吧！