水煮牛肉重麻辣,滑嫩化渣。牛肉选料认真,烹制精细,系川味的典型菜之一。炒锅置旺火上烧辣后,约下二两五菜油烧到约八成熟时,下豆瓣快速煵炒,至油现红色时,下豆豉、姜蒜继续炒出姜蒜的香味时,再下辣椒面快速炒几下,随即下莴笋尖、葱煵炒几下后,加进鲜汤,同时下醪糟汁。
Posted by 加州阳光 on February 26, 2007 11:06 PM
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