1
![](doupload/caipu/12/11/12/20121112094120351.JPG)
将牛肉切成条,长约4公分,粗约小尾指,放在碗里,放老抽、糖、料酒、[>肉粉抓腌 至起胶,加水1大匙,抓至肉能完全吸收水,加上水淀粉和麻油,抓匀;
2
![](doupload/caipu/12/11/12/20121112094120451.JPG)
放在密实盒里,再剁些蒜茸,抓匀,盖上盖子腌约2小时;
3
![](doupload/caipu/12/11/12/20121112094120726.JPG)
将葱白部分撕去表面2-3层,要[>些的,再切成段,长度与牛肉条一样;
4
![](doupload/caipu/12/11/12/20121112094120785.JPG)
放在牛肉碗里,加生抽1大匙,手抓腌均匀;
5
![](doupload/caipu/12/11/12/20121112094120426.JPG)
用牙签穿牛肉串,两条牙签一串,先穿肉的两端,再穿葱白,大约三条肉两条葱白为一串;
6
![](doupload/caipu/12/11/12/20121112094120271.JPG)
放在锅里中慢火炸至刚熟,煎也可以。担心不够味,可用蒜茸、生抽、胡椒粉、糖、醋、水淀粉、麻油做成碗汁,在碗里煮至起泡盛起以做蘸汁。