每次做這道菜，我都能吃2大碗米飯！豬肝滑嫩，裹著酸辣鮮香的泡椒汁，一口下去——泡椒的野、仔姜的辛、豬肝的鮮在嘴里炸開，連扒三碗飯都剎不住車！這道美味的泡椒炒豬肝，我們一起來制作吧！

食材清單：

新鮮豬肝250克，紅泡椒6-8根，泡姜1小塊，野山椒水2湯匙，仔姜30克，蒜3瓣，蔥白2根，青蒜苗1根。

腌料：

啤酒2湯匙、生抽1湯匙、淀粉1湯匙、白胡椒粉1茶匙。

調味汁：

生抽1湯匙、蠔油1湯匙、白糖1茶匙、野山椒水2湯匙、淀粉1茶匙、清水3湯匙。

制作步驟：

1.豬肝切薄片，加啤酒抓揉1分鐘，沖洗至水清澈；豬肝擠干水分！加腌料抓勻，封1勺油，鎖住水分。

2.鍋燒熱倒3湯匙菜籽油，中火燒至冒輕煙；下泡椒段、泡姜絲、蒜片、蔥白段，大火爆香15秒，紅油滲出，即停。

3.轉最大火，倒入豬肝，快速劃散；見變色，立刻倒入仔姜絲，翻炒5秒；淋入調味汁，顛鍋10秒，裹勻。

4.鍋中撒青蒜苗段，趁熱翻兩下，香氣四溢，立刻出鍋！

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做好的泡椒炒豬肝，香氣四溢，油潤可口。油亮紅潤的豬肝堆成小山，泡椒的酸香混著仔姜的鮮辣直往鼻子里鉆！夾一片顫巍巍的豬肝往米飯上一按——嫩到筷子夾不住，滑進嘴里又彈又糯，酸辣汁滲進飯粒，一口接一口根本停不下來！