材料 A :-
♦ 600 克 腰肉
材料 B （腌料）:-
♦ 3 1/2 大匙 蚝油 （我用素蚝油）
♦ 2 大匙 花调酒
♦ 1 大匙 麻油
♦ 1/4 小匙 胡椒粉
♦ 2 大匙 玉米粉
材料 C （配料）:-
♦ 3 大匙 蒜米片
♦ 半饭碗 嫩姜片
♦ 1 饭碗 青葱段 （把葱白和葱叶分开放）
材料 D （调味） :-
♦ 1 大匙 麻油
♦ 5 大匙 食油
♦ 2 大匙 黑酱油
♦ 1 大匙 花调酒
♦ 200 毫升 清水
♦ 1/2 小匙 盐
1. 将腌料（除了玉米粉）拌入腰肉里，腌半小时后才拌入玉米粉拌均，待用。
2. 烧热锅，倒入麻油和食油爆香嫩姜片，蒜片和葱白。
3. 继续拌入腰肉快速翻炒，加入黑酱油和花调酒炒均匀，才加入清水，煮熟后才拌入葱叶翻炒几下，滴一些麻油即可上锅。
♥ 喜欢吃嫩嫩的肉质，可先把腌好的腰肉过热油，捞起，隔油，才拿去炒，我个人认为在家吃饭就避免做太复杂的程序和建议吃少油的家常菜。
♥ 上调味的分量只供参考，因为不同品牌的调味料都带不同的咸味。
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