小小酥肉怎么做好吃？跟着我的步骤，做出酥脆咸香的美味

哈喽，各位热爱美食的朋友们！今天，咱们复刻一道无论是在饭店还是街边小摊，都人气爆棚的小吃——炸小酥肉！是不是光想想那金黄酥脆的外壳，内里鲜嫩多汁的口感，口水都要流下来了？别担心，今天我带来的这个做法，绝对是简单易学，热气腾腾，香气扑鼻。快来试一试！

食材准备：

猪里脊肉：300克

腌料：

料酒：1汤匙

生抽：1汤匙

蚝油：半汤匙

盐：1小勺

白胡椒粉：一小撮

花椒粉：一小撮

姜末：1小把

葱段：几段

面糊：

红薯淀粉：60克

中筋面粉：20克

鸡蛋：1个

清水：20-30毫升

食用油：1茶匙

其他：

食用油：足量

椒盐或辣椒面：足量

制作步骤：

第一步：300克猪里脊肉清洗干净，切成大约小拇指粗细、5-6厘米长的条状。切好后，放入碗中备用。

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第二步：肉条中加入1汤匙料酒、1汤匙生抽、半汤匙蚝油、盐、一小撮白胡椒粉和花椒粉、姜末以及葱段。用手抓拌均匀，做个“按摩”，抓捏几分钟。盖上保鲜膜，放入冰箱冷藏腌制至少30分钟。

第三步：在一个干净的碗中，倒红薯淀粉和中筋面粉，打入1个鸡蛋，再加入1茶匙食用油。搅拌一下，少量多次地加入清水，边加边搅拌，直到面糊呈现出浓稠但仍可流动的状态。

第四步：腌制好的肉条从冰箱取出，挑去葱段和姜末。然后将肉条分批放入调好的面糊中，确保每一根肉条都均匀地裹上一层面糊。

第五步：锅中倒入足量的食用油，大火烧热。转中小火，将裹好面糊的肉条一根一根地放入油锅中，避免粘连。一次不要放太多，分批炸。炸到肉条表面微黄，基本定型后捞出，沥干油分。

第六步：开大火，将锅中的油温升高，油面微微冒烟的状态。小酥肉全部倒回锅中，快速复炸30秒到1分钟，用筷子不停翻动，受热均匀。炸至表面金黄酥脆，颜色变得更深，迅速捞出，沥干油分。

第七步：炸好的小酥肉趁热撒上椒盐或者辣椒面、孜然粉，稍微颠簸均匀就可以开吃啦！刚出锅的小酥肉，香气四溢，外酥里嫩，保证让你一根接一根，根本停不下来！

怎么样，这道炸小酥肉的做法是不是比你想象中简单多了？只要掌握了以上几个要点，你在家也能轻松做出堪比饭店大厨水平的小酥肉。赶紧动手试试吧！

作者声明：内容由AI生成