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Update 回锅肉.md
勺换为10ml
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- 开中火,辣椒放过锅中干煸 30-45 秒后取出
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- 锅烧热,放入一层底油滑锅,放入姜片煸炒 15 秒
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- 倒入五花肉,间隔 10 S 翻炒一次,待五花肉出现焦黄色(翻炒时间越久五花肉口感越硬)
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- 倒入之前干煸过的辣椒、一勺豆瓣酱,生抽调味,继续翻炒 60 秒
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- 倒入之前干煸过的辣椒、10ml 豆瓣酱,生抽调味,继续翻炒 60 秒
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- 倒入切成段的蒜苗翻炒10秒
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- 出锅
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