贴分享鱼香肉丝的美味做法，步骤详细，轻松做出下饭神器

嘿，各位吃货朋友们，今天咱们来聊聊一道怎么也吃不腻的国民家常菜——鱼香肉丝！每次不知道吃啥的时候，脑子里总会蹦出它。那酸甜咸鲜辣交织的复合滋味，光是想想口水都要流下来了。今天就跟着我的步骤，做出这道下饭菜！

食材准备：

主料：

猪里脊肉或梅花肉：250克。

冬笋或茭白：一小段。

黑木耳：干木耳6朵，泡发洗净。

胡萝卜：半根。

辅料：

大葱：一小段。

生姜：一小块。

大蒜：4瓣。

泡红辣椒：4个。

腌肉料：

料酒：1瓷勺

生抽：1瓷勺

淀粉：1瓷勺

盐：一小撮

白胡椒粉：少许

蛋清：半个

食用油：1茶勺

灵魂鱼香汁：

生抽：2瓷勺

香醋：2瓷勺

白砂糖：1.5瓷勺

料酒：1瓷勺

淀粉：1瓷勺

清水：3瓷勺

盐：少许

制作步骤：

1.顺着猪肉的纹理，切成火柴棍粗细的肉丝。切好后放入碗中，加入腌肉料。用手轻轻抓拌均匀，感觉肉丝有点黏糊糊，再加入一小勺食用油拌匀，腌制15-20分钟。

2.冬笋或茭白、泡发好的黑木耳、胡萝卜都切成丝，葱白切丝，姜切末，蒜切末，泡红辣椒剁碎。

3.取一个小碗，把鱼香汁的所有调料全部放进去，用筷子充分搅拌均匀，确保淀粉完全化开，没有小疙瘩。尝一下味道，调整。

4.锅烧热，倒入食用油，比平时炒菜稍微多一点点。油面有细小波纹，下入腌制好的肉丝，用锅铲迅速滑炒，让肉丝散开，炒到肉丝表面变白，立即盛出。

5.锅中留少许底油，放入切好的葱末、姜末、蒜末和剁碎的泡红辣椒，开中小火慢慢煸炒，炒出浓郁的香味。

6.放入胡萝卜丝和笋丝，翻炒约一分钟，让它们稍微变软。然后再放入木耳丝，继续翻炒均匀，直到所有配菜都炒至断生，但仍保持爽脆的口感。

7.肉丝倒回锅中，与配菜快速翻炒均匀。鱼香汁再次搅拌一下，沿着锅边一圈淋入锅中。转大火，迅速翻炒，让汤汁快速升温变得浓稠，均匀地包裹在每一根肉丝和菜丝上。

8.当看到芡汁变得晶莹透亮，咕嘟咕嘟冒泡时，就可以准备出锅了。一道色泽红亮、香气扑鼻的家常鱼香肉丝就大功告成啦！赶紧盛出来，趁热配上刚出锅的白米饭，那滋味，简直是人间享受！

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别再犹豫，也别总是点外卖啦！找个时间，亲自下厨为自己和家人做上一份料足味美的鱼香肉丝吧。当那酸甜咸鲜辣的香气弥漫在厨房，当家人尝到你亲手做的美味而露出满足的笑容时，那种满满的成就感和幸福感，是什么都替代不了的。