用酱肘子替代五花肉的别样打卤面，不一样的味道和口感，吃着更爽。

By 东味西厨

用料

• 酱肘子 1个
• 鸡蛋 2个
• 木耳 150克
• 黄花菜 80克
• 草菇 50克
• 葱 80克
• 姜片 50克
• 盐 1勺
• 鸡精 1勺
• 酱油 4勺
• 一品鲜 4勺
• 香油 半勺
• 麻椒 5克
• 大料 1个
• 淀粉 适量

做法步骤

1、肘子剔骨，切片备用

2、锅中加油，大火放入大料，姜片，半碗酱油；起泡以后加葱段，黄花木耳，大火煸炒，放入草菇

3、加水，没过食材，煮15分钟；放入肘子，不要搅拌，开过以后小火煮，煮5分钟挑出葱和大料，加半勺盐，半勺鸡精

4、勾芡，一勺一勺打，关小火

5、打蛋花，不搅动慢倒，待蛋液固定后形成蛋花，放入葱丝

6、另起一锅，锅中放油，放入麻椒，炸一会儿

7、把麻椒挑出去。将油淋在葱丝上面

8、煮面盛出，浇卤，拌匀即可食用

做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！

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