【红油肉丝】
by 毛毛妈
寄芝麻肉丝后，今天做了这个红油肉丝，很受领导欢迎，咸鲜微辣很好吃。
用料:
1：里脊肉375克，盐1/2茶匙，生粉1.5茶匙，水2.5大匙；
2：金钱干香菇8朵；
3：红油2大匙，姜丝1.5茶匙，葱花1.5大匙；
4： 头抽酱油 1大匙，白胡椒1/8茶匙；
5：葱花1大匙， 香油1茶匙。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、里脊肉切丝，加上剩余1料，拌匀用手抓捏1-2分钟，静置20分钟（图1）。如果能提前一天准备，放冰箱腌过夜的话，肉会更嫩。香菇提前用冷水漂软，洗净切丝待用（图2）.
2、不粘锅置炉上开大火，加红油2大匙，姜丝和葱花炒出香味（图3），放鲜菇丝翻炒片刻（图4）。
3、然后放入肉丝（图5）翻炒至肉丝变白8成熟，依次下所有4料（图6）。炒至汁浓，最后放5料葱花和香油1茶匙，兜匀出锅。配上白米饭，好好吃。
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