- 食材
-
筊白笋1包
猪肉丝300g
盐少许
水适量
- 醃料
-
酱油1大匙
蠔油1小匙
盐适量
太白粉适量
1
![](https://www.hostjia.com/wp-content/uploads/2019/08/bd2bf1511fb72a748592b06fb4f208dc.jpg)
筊白笋洗净,斜切成片。猪肉丝用醃料醃渍10分钟。
2
![](https://www.hostjia.com/wp-content/uploads/2019/08/a335ed51b42aca6bcada667454f83c1c.jpg)
热锅入油,放入猪肉丝,拌炒至微微金黄,约七八分熟,取出备用。
3
![](https://www.hostjia.com/wp-content/uploads/2019/08/b74ce92c1d35d19da97964ec099efd4a.jpg)
同锅,放入筊白笋拌炒一下,加入少许盐调味。
4
![](https://www.hostjia.com/wp-content/uploads/2019/08/49e4ba49a42b4a255649dafa3433d455.jpg)
加入适量水,煨煮片刻,至水分收干。
5
![](https://www.hostjia.com/wp-content/uploads/2019/08/5a61c047bb6dc81a63e8ef9d2b924e7b.jpg)
续炒至筊白笋微微软化油亮。
6
![](https://www.hostjia.com/wp-content/uploads/2019/08/6f9d003c32b06a7f99a595f845dd1615.jpg)
上盖,焖煮约1分半至完全熟软。
7
![](https://www.hostjia.com/wp-content/uploads/2019/08/cc019ac119cf3cd31638d4ef94eae12e.jpg)
放入炒好的猪肉丝,拌炒混匀。
8
![](https://www.hostjia.com/wp-content/uploads/2019/08/a792bf71925d53c2f92b195bb5e6d901.jpg)
炒至猪肉完全熟透,起锅前试味,即可盛盘。