![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqgo3ai6decmza2QFF5YO7eqYG5Pzu7Y9RUs4vQPXAW-iRlKq4_tkLpLVt93N69YMFD3-GS5456rLmXkVnSbCKr8i7pnSUx0DJ3bQ-xpgJiZ5tWKMLJUkyUA_sBcCBZlCt8R_8uhkLsd2h/s1600/1.jpeg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiidU5xktEBmBdzrAJXQaliuut3LThRTmHVJb0t37BSuX29_fBCPgKmiKqTWdagmqZqQ4M7ZPygv1HUjRJy6c05HL5MQSokZusbQIOkutlJhB7FhgqtbyISMmws4En6lYnIibQ2Cv1fEH3l/s1600/02.jpg)
用料:
五花肉,生薑,干紅辣椒,蔥,蒜,白糖,鹽,啤酒,水;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUI_dzhyPNDA138rR0AaEvuEeJZXG65-8dY6WhRVJGQvmsFn0_S6m3BZ65Rqyl6rXYQ9Ai_27QmLpaN6tbCMRvE-Sv8ec-mWu5ZlYmVR_LhsxvKCW0qI_RJfMQXW7a5RpUt5bzcrhWLmHK/s1600/03.jpg)
做法:
五花肉切塊兒;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlyf_4xuyRgCnxneFnyIbYKVW_eOeCB__u6HDbAdWykHhyphenhyphenx-5XUXuFfXcCTKHtqPMge7eGOCy5I5Qb321h0Nel8CekzzIMJW6r3OuGgLM91ktG2LiAh4NBr_N7UXkLsgoFk9yNari9WOF6/s1600/05.jpg)
鍋內倒入冷水,五花肉冷水下鍋,焯水;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi8_qQHWDYIvs6n_CJmgnaDgHxeZXGXaWeLrU5kk5nntGYTJeOsTJtIPoQd2e70HWiervuwSwRFJH6uRCoLxU0ZcMmC1RGuhjpw0e8g0BsUtsfcyKLQppw5LsiVPQM4ns4amAXUI-l-1qo/s1600/06.jpg)
撈出,洗凈備用;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxaO0brOjyTmw5up6fYVzovsGN8Ix9-4WtW2yDQQXzLW3AtM15JNNNf9LecnfwOpHc_VHS_k_wgU4_S5_IN_mDtpZe_ne8gkjorDqP9fo9ABU78jXZhLWjoakB_O1WbXr3p9YO7Q7qqIk/s1600/07.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqdUOavTNXIAebPnmYbSVyYEoDPijHIW5FkTrH8rrEVy5nYC1ELTyv1MZ1cbZB8kKJJOb2ct-36CFrPuLw_XR-QvOduy4dpCdGqgVd5S_fY6WuGzo9d7OT2IPHX9Uey9V78nDIwXh1Jjb/s1600/08.jpg)
鍋內水倒掉,放入五花肉煸出五花肉裡面的肥油;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6t5mo_fhgiiCACCcJo67jyhRs7ZT3_NINoiBBvI54jeXoGhqeugFiu8cFNNGEgE74xF3YBky2-vN5Xll9kRwizP51e2IaQUnp0YNjQQZZZFkVHmYloLV6mKRno8Ios2-arSzD4BrmqxYN/s1600/09.jpg)
煸到五花肉表面微黃,然後先盛出;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinAtayWkN3JS6AfSywwF_9Se35evXshEUQCkfOFTLLtjfdncjuKjk7izXTKUEdrDE_d5ExUZacWDdsOYmExrK4OLOyxjXgO48_K2wApkSxAFq0pXAi7wIlSpn3WKwkj8oNMmh53MqZUENT/s1600/10.jpg)
煸肉煸出的油留少量在鍋內,也可不放,但稍微有一點油糖化的比較快;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHjNirpFb-oBqrz0iYnYqMXzLF47lBeDsWV3vhoh8DHOV38UoabFBjr5ymDJlWTAlbE5OwOIcKL2wCBTcXAWm-3m3gEG8_GldTJdDl2WbPeL2346HiSb9PBuS9HWNHK_Fuco6LIaPQvc3_/s1600/11.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLKz5p5a7mjcAWYtUwmwo7EPAXS6ONvlIN3pHkmbUgUhhKx4KEGLRgBpvd1sGeuVdhGayRU8ZQY9L9OO-ARt60AJnziaO2B7JmX4s6FJvb6UnbPzmkxB0HgqKSlQMDitF2obkTe2H8g5ap/s1600/12.jpg)
小火慢慢炒出糖色;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHpHZkJWc7rnGwSCfGR2wX8ug8eyW2Za6lpuP6xdIVAg0JBjHqigy5ZZxsvtho1O2ShFe4QFsOdeW-RcAWO7oJnWFKHBOYIad8kzL7VYJb7DhHjFeWyafg2Exv6ZcgTecFwI8Bd_7Oo-MW/s1600/13.jpg)
把煎好的肉倒入鍋內,翻炒均勻;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7D5Pu8F-1GnoHCKu-DswgDPaBJ2gFRx7mrH0KkI91GmDt3qzKgkfvba_JFUcwn59e4qGAmKoUAGvKnmmxS7SfHxt9Pg1oQFStCwU6pBV8I0zDnJT_8ft0V_HijtfyeksIbKgsUwrAT1XL/s1600/14.jpg)
肉稍微多炒一會兒,五花肉的顏色就會越來越好看;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-wlDiQCDxN14jCeGf_4K4oGF3uCwfv2WQibnTQnSR1Hy8Bbp5z98Ms3TiQOL97TE213zl0GDHQhVY22AkqkMlIY13Xt0V322wGjBlgBNlFVSdcBL_DPu8_ZsK5cnIJTUbyIt9HUShgE-/s1600/15.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPMsEMBtJ1rYLkWoOZnJvVnOujL729h-WHXPwXcy_9MsnNpt4pPtp-b4a1A3wJNQDdkDWDooPmX_TvjF69O5z_ls-IaERC_BZYCWQEvgoWvBigluVtHEJcDq8Hp5CN38RBkUgWKkeIepqf/s1600/16.jpg)
倒入啤酒,啤酒的量漫過五花肉就好;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim-J2YAC976Xx14G6S0jsvmcO0J07C43KBiHeAeNvIGBfWAq9mnpJqDOPeMnPRoiJrEvaNz_Im7iae25Ljope2vn9sJjf2TwM4SDv7E412HWD3Jj9YeQ-bx-gyiOswb6wMCZfREjJnvnTe/s1600/17.jpg)
放入姜、辣椒,和蔥結,蓋上鍋蓋大火煮開轉小火燜煮;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitt-j6bcHHy7Hxy3Diij5pjU27DO42OKnjNyI3N7rqeRKFxDPIRHLnReKZpW096gGDnuYaXN-He033OoUUrd6X8Bv5V59sNtSMdD3vir1y_2WyNvEBZ8phZX21Sk2KOKpGFUA7uP_KA2ZB/s1600/18.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrtHau-rSq-XHIetnX6WeIlJq8WFXaZJcE9nrNCJvhmBSNnCTh_95rGdhyF4TMVceZPTQD-Y259BY-SUY6UMPcjdRHk1Iw6RpL8_83Q1dTm-AR4XaYoz3sBrrlcWZQCLC56y7mUehDtEc7/s1600/19.jpg)
煮到湯汁剩一半的時候,放入鹽,蓋上鍋蓋繼續燜煮;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2l__jIPLfTMhC5WwoPaNw7qx-_irI-AlTtPx0OZtIoDSmNvpuJ26g-lXiMz7G4VezM7mcZ7VD0Wh5Nomgk2HRSYJGyNwuKuxWN4-8sVvuS4OyDQWCszWmXLm7oQ05RY9b0iBhCoDI9tT/s1600/20.jpg)
待湯汁不多的時候,挑出鍋內的蔥、姜、辣椒,放入蒜轉大火收汁;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOG5t-pULpiJTWEMuyLZ_ivnKVi8Ke-_dR2I3hQ2Y6iGct-2FYUZHB8KDU3n582Y0PTlUWWBMEPGmejBxesXen1c_N8b-No_xIEH258us4lHQPzyL-9tajfKU8aje_5cxmny1M6dAEnoWI/s1600/21.jpg)
湯汁濃稠時就可以出鍋了;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaREmt2H-CjSA3uvLNds8AeW8kjLQc4DfC56DsdE4Cuqvd2dDq3Dg9OSrHq__6kxipqicNSKIj9desKTaU9a2HA3nVRlHISSV7xb33_B9x65OXH5SW3Iqmp_F4HiFVIMetoZvO33wTGxF6/s1600/22.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicI1oIsu_QTgjWbSOEn_mTwyyW1SjK1P3t7onDhQA-OhVgS9151zNgwM306GGRNcISfGk2G0BaM4AjJqYjf4bQOqHmtT9pVJqxMdmf5mm9JPCcBACk8pguNaweb4MDu8zrExWMXlBksSRd/s1600/23.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizNBgJNi1Ebtw6-zHRHyjcjxjrtecANaFoYIXgIWunIJj0kIE_dRkkDsHrXa6cxrZVhrr7BKa5Oluxs9NP6RahQwJHpY-YV-cVfbBsuz9QzazBq5nB8Q2IjDZV9zhlalFVJXZfb9FhGemI/s1600/24.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDfqXG4rrfME1UYho2eEkV1ttw913BZQ5jdTkraRPAEDeImn1vVqfktyC5fLV5RuR4dqWfvjJNfSVp8V4VVA2sTshNunENOEXgu88qawOLy0D0UJOAdn1xs5HJGBgLyG-oDnjSkLXB4l1/s1600/25.jpg)
马上点这分享