额这才是下饭小炒肉的美味做法，香辣入味，连挑食的人都吃三碗饭

嘿，各位吃货朋友们，大家好呀！每天忙忙碌碌，最治愈的莫过于回家做上一顿香喷喷的家常菜。要说简单快手又巨下饭的，那小炒肉必须榜上有名！每次做这道菜，我家米饭都得多煮一锅，那滋味，啧啧，鲜香滑嫩，辣而不燥，每一口都让人欲罢不能。

准备新鲜的五花肉约300克，青尖椒2-3根，红尖椒1根，大蒜4-5瓣，生姜一小块，香葱1-2根，豆豉1大勺。五花肉用温水洗干净，冷水下锅，放几片姜、1勺料酒，烧开后撇去浮沫，中火煮10分钟左右。捞出略凉，切成2-3毫米厚的薄片。

青红椒去蒂去籽，斜切成马耳朵片。蒜拍扁切末，姜切末，葱白切段，葱绿切花，豆豉稍微剁碎点。怕辣的，可以把青椒籽去干净些，豆豉剁一下，炒出来才够味！

第三步：

锅烧热，不用放油！把肉片直接倒进去，中小火慢慢煸炒5-8分钟，直到肉片卷曲变金黄，油分煸出来。煸到肉片边缘焦黄时，盛出肉片，锅里留底油。用剩下的猪油，放入姜末、蒜末、葱白和豆豉，小火炒香1分钟，直到闻到浓郁豆豉香。

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第四步：

肉片倒回锅中，转大火快炒，沿锅边加1勺料酒，再加2勺生抽、半勺老抽、半勺蚝油和小半勺白糖，迅速翻炒均匀。最后，倒入青红椒段，大火快炒1-2分钟至微微断生，调好咸淡，撒上葱花，可加点鸡精提鲜，爆炒入味。立马关火出锅！

这道家常小炒肉，焦香的肉片裹着鲜辣的汤汁，配上爽口的青椒，舀一勺盖在热腾腾的米饭上……哎呀，不说了，口水都要流一地了！赶紧动手试试吧，相信会成为你家餐桌上的常客！