![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZ0TwmK_Ih0kwK4qBkSOuO8nweZFYeOTBUKyRwllW8bxUwb78Ky-m-t5S8jWlUdz6LWzqBlig21CqyR0rUHQKpPhp02aGUZdBtyfFQB3lVKcqkNbc6dld2ZWeVTItqCMqqJ2f9Trt7Nc/s1600/1.jpeg)
酥肉是十分受歡迎的一道美食,不管是直接吃還是配火鍋都是超贊的,酥肉的做法也有很多,大相徑庭,今天小編和大家分享一種,新手都可以零失敗!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAJ80veQbhCyLGEgKiIzpN8jceco5lOULat76VL9tsJ6yu_e7epY4WWMYoNMSiWc7a1_uZHXT41NI3gN6kdzRzH0PinXdT_1UGwVKoVuSnf4DumEFoMnLCbdUQXKhyphenhyphenYXQkP_VLlC5Oac/s1600/01.jpg)
食材:
豬前腿肉 1500克 ,鹽,生抽,老抽, 蔥,薑,蒜,黑胡椒碎,麵粉,土豆澱粉,雞蛋 4個, 食用油 500克。
做法:
1.豬肉去皮,涼水洗淨,分切成小塊,再切成小肉條,也可切成薄片。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_-ah2L90Dy1E_hNmCdLww61Xne-6iUWvlhRSGUhygCo_7n8lqFQFy7Wzp3pxdNIc3IZUdkbmJQdmacsJG2H4p5Y61SNBxKApDElz_Wt6afDIrDtR_045sGERrvuCo0ThtqTPDvXNxPY/s1600/02.jpg)
2.把切好的肉條裝進一個比較大的容器裡,撒入黑胡椒碎 (去肉腥程度比料酒好)。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjERjHTlvS2OlZn_ZYnqq_xU_G5Dm3iGNqxycWZ6dfj8V8UamcYfzKobXjFp8gnuup19nqFXniDbG4Q_qR5TEB3apbzpCd-hrtmx69eJxyWMJwa2KDulEbJ2OZuuONWBttudOrYj10eMn0/s1600/03.jpg)
3.打入四個雞蛋!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaT3qN4-poM-Ydg-DR-EmLyaTT01En7u3JgUyadNcZEjDPNSjL-P6JeSHnN4PAB5Gh0oGpsQ0rqoZ885GlIP5AwLnrl3ufoFQH9xAyJgTMAZOGN3biyC-kT96MG6lT0hClBMa5xBrDSHc/s1600/04.jpg)
4.準備好蔥薑蒜末。放入蔥,薑,蒜末攪拌均勻。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOh4ALkLl9GlDRRrPwtVxcYkrOY1Jojiqvu9Dn0oO-R2BHV3cx9dvRqn7m8u15Gs5vNarQgio6LRwPF3V6rkXCBVpD2n2MbmiRSCSmS-szTswBRVqCGoa_TOvaiohB9DJvLX-IYQNrF9g/s1600/05.jpg)
5.加入鹽,生抽,老抽再次攪拌均勻。(生抽提味,老抽上色,各有各的功效。)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoykEnbV_0Ekh0doge2FuzXW1ijvPBfV4g8XZfiRwYe8PURsH2HC9SJoNYHe-gtoa9N19qFdvEBdUmu1x_Y1wUAfuy0JKkQT03xRYGGCPq2xGjZeHB6ee2EYxDcnzvF7lLvKtIWyPjXTQ/s1600/06.jpg)
6.加入麵粉和土豆澱粉 (光有澱粉,不加麵粉容易散開捏不成個兒,同樣光用麵粉不加生粉口感欠缺,必須兩樣都用。)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFggwqyHzE8HOt0Mdm4ZPtYECkQ7848bpXQVgtp472vkDwHMQWcyk15CsS4q38V3pHfyWrJMnSpwzwSvkydQkraHo8HGZvlkNasH2evoz91w45qG5_liaYTB6oU5YUZgtrDJU4M5STg80/s1600/07.jpg)
7.拌均勻後的樣子,不稀,也不要太幹,如果感覺太幹可以加少許清水,也可以用少許植物油代替!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPToTjqO7fLkvNhaVRiOEyrszphM3xY4K0SmKBhCgpIN2rCd3RkT6ttqhLCBtq2Z_N7vJE1-zXvlQKreIS-TYFAwAHvOqEPKD41R9mpJhcPhdU4FL8jkm_adKM_pU7m4Y3jpFOP8KwMFY/s1600/08.jpg)
8.用少量油分批炸,無需浪費很多!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhifU4KFDoYBtfwAFLCjlBj2O35Mm1ZHqTkSlcCyTRCnHMlCkBH6qrQqfavsLVnGBXZvUNulZkvQI2uOsZ-QxBH3JOFNDkQQkFQoo3fP9mgUdXE5UpyJMNNAzuA4Y2Ahku_ryDjm_JsuOw/s1600/09.jpg)
9.複炸,複炸後的肉很酥脆,土豆粉粘性好,不容易回軟,炸東西好過玉米澱粉。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbh2PJST3JptJhNeCBj5h5G5_bjIi_IepMSelcW3KXlHnfKdfd8rjbnDmEuzP_ej18sKlWqbKxdJ0yQGkla-06pr8exU25udliCcr4RTac9gXKAvnWlbMTOMAbjer-yVwkUEzIroRH228/s1600/10.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQn-j8qOjOZGI2tFf-k-IL_rB0h2Nw3jjPRVYCRelx-FSAgU5S0N-eKwZcPcXpEDYQNkQYApilNnB7mxphnOY8LgWluCAr72_iuPcJg0cA4drhaCpQsycOuj4z1o8tU8BpF4WeS-Py8jY/s1600/11.jpg)
马上点这分享