图教大家做香辣过瘾的家常回锅肉，色泽诱人，

有没有那种一想到就流口水的下饭菜？我今儿个要分享的这道香辣回锅肉，就是我家饭桌上的 "米饭杀手"！每次做这菜，我都得偷偷多焖半锅米，不然根本不够抢。做法还特别简单，新手也能轻松拿捏，跟着步骤来，30分钟就能端上桌，咱这就开整！

食材准备：

五花肉：300克

青蒜苗：3根

豆瓣酱：2勺

蒜末：3瓣

姜片：3片

干辣椒：6个

花椒：10来粒

料酒：1勺

生抽：半勺

食用油

烹饪步骤：

第一步：咱先把五花肉洗干净，切成大块。锅里接冷水，把五花肉放进去，加3片姜、1勺料酒，开大火煮开。煮开后看到表面有很多浮沫，用勺子撇干净，然后转小火，让水保持微微沸腾的状态，煮20分钟。煮好后把肉捞出来，放凉水里过一下。

第二步：肉放凉后，切成薄薄的肉片，切均匀点，别太厚，不然不好炒。如果肉有点难切，可以放冰箱冷藏10分钟，再拿出来切，就好切多了。切好的肉片装盘，备用。

第三步：锅里放少许油，开中火，把切好的肉片放进去，一片片摊开，别着急翻动。听到 "滋滋" 的声音，等肉片底面煎得有点金黄，边缘微微卷起，翻个面，继续煎另一面。煎到两面都有点焦香，把多余的油脂盛出来一些，这样吃起来就不会觉得腻啦。

第四步：蒜末、姜丝、干辣椒段、花椒粒放进去，开小火慢慢炒，炒出香味。炒到干辣椒稍微变色，花椒的麻味飘出来就行。然后加2勺豆瓣酱，继续翻炒，把豆瓣酱炒出红油。

第五步：豆瓣酱炒出红油，加1勺甜面酱，快速翻炒均匀，让每片肉都裹上酱料。青蒜苗的茎段放进去，开中火翻炒1分钟。把青蒜苗的叶子放进去，加半勺生抽，翻炒几下，叶子稍微变软，就可以关火了。

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一盘香辣过瘾的回锅肉就做好啦！肉片带着皮，吃起来有嚼劲，肥而不腻，瘦而不柴，表面裹着红亮的酱汁，干辣椒和花椒的香味渗透到肉里，每一口都超满足。青蒜苗的清新正好中和了肉的油腻，让味道更加丰富。夹一筷子肉片，配着青蒜苗和酱汁，往米饭上一盖，拌一拌，我能连着吃三碗饭！