蠔油蒜香酒煎豬肉片
This recipe is AI-generated. Adjust based on your actual situation.
Slice pork thin and marinate with soy, sugar, pepper. Heat olive oil in pan, add garlic to release aroma, then pork slices. When edges brown, splash rice wine, add oyster sauce mixture to coat evenly. Toss in green onion last for fragrance.
Ingredients
- 豬肉片5 片
- 橄欖油⅔ 湯匙
- 蒜1 瓣
- 米酒⅔ 湯匙
- 蠔油⅔ 湯匙
- 蔥1 根
- 醬油⅓ 湯匙
- 糖¾ 茶匙
- 水1⅓ 湯匙
- 白胡椒粉¼ 茶匙
Cookware
- 平底鍋
Steps
- 1將豬肉片切薄片、蒜切片、蔥切蔥花
- 2將豬肉片加入醬油、糖、白胡椒粉醃製 15 分鐘
- 3平底鍋中火熱橄欖油 15 秒，加入蒜片爆香 15 秒
- 4加入醃製後的豬肉片煎至兩面微焦 2 分鐘
- 5淋入米酒 15 秒，加入蠔油、水拌勻
- 6大火快炒 1 分鐘至醬汁收稠
- 7加入蔥花拌勻起鍋
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