泡椒炒猪肝这样做，香辣鲜香，3分钟出锅的下饭神器

每次做这道菜，我都能吃2大碗米饭！猪肝滑嫩，裹着酸辣鲜香的泡椒汁，一口下去——泡椒的野、仔姜的辛、猪肝的鲜在嘴里炸开，连扒三碗饭都刹不住车！这道美味的泡椒炒猪肝，我们一起来制作吧！

食材清单：

新鲜猪肝250克，红泡椒6-8根，泡姜1小块，野山椒水2汤匙，仔姜30克，蒜3瓣，葱白2根，青蒜苗1根。

腌料：

啤酒2汤匙、生抽1汤匙、淀粉1汤匙、白胡椒粉1茶匙。

调味汁：

生抽1汤匙、蚝油1汤匙、白糖1茶匙、野山椒水2汤匙、淀粉1茶匙、清水3汤匙。

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制作步骤：

1.猪肝切薄片，加啤酒抓揉1分钟，冲洗至水清澈；猪肝挤干水分！加腌料抓匀，封1勺油，锁住水分。

2.锅烧热倒3汤匙菜籽油，中火烧至冒轻烟；下泡椒段、泡姜丝、蒜片、葱白段，大火爆香15秒，红油渗出，即停。

3.转最大火，倒入猪肝，快速划散；见变色，立刻倒入仔姜丝，翻炒5秒；淋入调味汁，颠锅10秒，裹匀。

4.锅中撒青蒜苗段，趁热翻两下，香气四溢，立刻出锅！

做好的泡椒炒猪肝，香气四溢，油润可口。油亮红润的猪肝堆成小山，泡椒的酸香混着仔姜的鲜辣直往鼻子里钻！夹一片颤巍巍的猪肝往米饭上一按——嫩到筷子夹不住，滑进嘴里又弹又糯，酸辣汁渗进饭粒，一口接一口根本停不下来！

作者声明：内容由AI生成