1、雞腿肉去骨，用刀拍松，剞菱形花刀，斬成長約5厘米、寬1厘米的一字條形。
2、入碗加鹽、料酒、水豆粉和勻，宕筍切成長約4厘米、寬0.7厘米的條狀，用少許鹽碼一下，洗淨。
3、泡辣椒切成長約2.5厘米的段，芹黃切成短節，蔥切成馬耳朵”形，醬油、醋、白糖、鹽、料酒、味精、水豆粉、鮮湯兌成芡汁。
4、炒鍋置旺火上，下豬油燒熱，下雞肉炒散籽，加泡辣椒、姜、蒜片炒出香味，再下青筍、芹黃和蔥炒勻，烹芡汁，待收汁亮油，起鍋裝盤即成。
小煎雞做法是什麼
更新时间：2024-10-08 20:37:54
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