用料
五花肉
500克
青蒜
1根
姜片
5片
青椒
1个
花椒
20粒
李锦记四川红油豆瓣酱
1瓷勺（tbsp）
白糖
半瓷勺
料酒
2瓷勺
【家常快手回锅肉】只要一个调料还原饭店味道的做法
- 五花肉洗干净，冷水下锅，倒一些料酒，大火煮开后，调到中火再继续煮15分钟。
- 煮肉肉的同时，把青椒切块，姜切片，青蒜切段。家里现成有一个红椒，就直接代替青椒来用了。
- 煮好的五花肉拿出来稍微晾凉。
- 把五花肉外面水分吸干一下。
- 切0.5cm厚的薄片。煮熟的五花肉很好切片的，谁切谁知道╮(╯▽╰)╭
- 把锅大火烧热，不用倒油，直接放入五花肉，调中火不断翻炒，炒着炒着油会从肉里炒出来，这样回锅肉吃起来就不会太腻啦！
- 直到五花肉的肥肉部分变透明，将五花肉铲到一边，看锅底都是油。
- 调小火，倒入一大瓷勺李锦记四川红油豆瓣酱，再放入20颗左右的红花椒粒，翻炒十几秒。炒豆瓣和花椒不能用大火，容易焦，味道会发苦，所以记得调小火哈。
- 用的是这款豆瓣酱，好吃方便，减少调味步骤，是这道菜的快捷精髓啊╮(╯▽╰)╭ 我不是广告不是广告不是广告～～～瓷勺的量是普通汤勺的量，我这一斤五花肉的量放一大勺放下去就不要再放盐和酱油了，会太咸的。如果炒的肉翻倍，可以加少许生抽。
- 再把五花肉拨下来翻炒几下。
- 调到大火，倒入青蒜和青椒，倒入两瓷勺料酒、半瓷勺糖，翻炒半分钟即可。青椒和青蒜都不需要炒很久的，青椒要脆好吃，青蒜大火炒几下立即就软了。
- 装盘。
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- 炒鸡好吃的米饭杀手！
小贴士
这里的五花肉一定要先煮过，不但去掉肉腥味、除掉肉里的血水浮沫，还能让肉质吸收水分，之后炒的时候口感不柴。
没有煮熟直接切片的回锅肉，等把油炒出来后瘦肉和皮的部分就太干了，不好吃。
买不到青蒜，或者不喜欢口味太冲吃不惯蒜的厨友，可以买大葱代替（这澳洲的小葱粗得和大葱也没两样了╮(￣▽￣"")╭）。
喜欢难得来点四川口味的朋友可以在家备一瓶李锦记四川红油豆瓣酱（我不是广告，纯粹觉得味道好，方便快捷\(//∇//)\），做四川菜代替普通豆瓣酱，味道升级又快捷方便。
