哦香菜和里脊肉搭配，做出美味的下饭菜，爱吃香菜的不要错过

各位爱美食的朋友们，今天咱们来聊聊一个自带“话题”的食材——香菜！爱吃的人，爱到骨子里。今天我要分享的这道香菜炒肉丝，肉丝滑嫩，香菜清爽，两者那么一结合，哎哟，那叫一个鲜香扑鼻，下饭神器妥妥的！不信？那就跟着我一步步来，保证让你家的米饭遭殃！

把那200克猪里脊肉顺着纹理切成细丝，大概筷子粗细就差不多。切好的肉丝放到碗里，加入1大勺料酒、1大勺生抽、少许盐、一点点白胡椒粉，抓匀，让肉丝充分吸收调料。然后加入1大勺淀粉，继续抓匀，感觉到肉丝表面有点黏糊糊的、上了薄薄一层浆。最后，淋上几滴食用油，再次抓匀，腌制个10-15分钟。

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咱们来处理香菜，一大把香菜去根洗净，切成3-4厘米长的寸段。香菜梗和香菜叶分开放，再准备大蒜3瓣拍扁后、切成蒜末，小米辣3个切成圈。锅烧热，倒入食用油。油热，油面还没开始大量冒烟的时候，把腌好的肉丝滑入锅中，用筷子快速划散。看到肉丝表面变色，大概七八成熟，就赶紧盛出来备用。

第三步：

锅里留少许底油，放入准备好的蒜末和小米辣圈，开中小火慢慢煸炒出香味。香味出来后，先下香菜梗部分，快速翻炒大约20-30秒。香菜梗相对硬一些，需要多一点点时间炒软。然后，把之前炒好的肉丝倒回锅中，转大火，快速翻炒均匀，让肉丝和香味充分融合。

第四步：

锅中加入1大勺生抽、半大勺蚝油、少许白糖，从锅边淋入，快速翻炒均匀。这时候尝一下咸淡，如果觉得不够咸，再根据自己的口味补少许盐。切好的香菜叶放进去，保持大火，快速翻炒几下，兜匀即可。看到香菜叶微微变软，颜色还是保持翠绿翠绿的，就可以马上关火了！

这道菜香气扑鼻，色泽诱人，肉丝嫩滑，香菜清鲜，是不是口水都要流下来了？赶紧盛饭吧！每次做这道菜，我家米饭都得多煮点，不然真不够吃！尤其是那带着肉香和香菜清香的汤汁，用来拌饭，简直绝了！别再犹豫啦，赶紧买上食材，跟着我的步骤试试看吧！

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