其實步驟非常簡單，只是我圖片照多了，說的就有點嚰嘰，從來沒翻車過，因為不能吃太辣的，沒有放刀口辣椒，我做成了＂麻辣版＂，真的是＂麻辣鮮香＂，肉片＂軟嫩可口＂!依我兒子的話就是＂入口即融＂呀

用料

豬里脊

300克

任何蔬菜都可以：比如圓白菜、菠菜、白菜、油菜、生菜豆芽等等

我選的綠甘藍

半顆

和油麥菜

2顆

蒜末

適量

蔥花

適量

水煮肉片（肯定不翻車）的做法步驟

步驟 1

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肉盡量切成薄片，別太大，加適量鹽，生抽，白胡椒粉、一個蛋清，淀粉，抓拌均勻。因為我切的肉多，＊＊＊所以我放了一個雞蛋。

步驟 2

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最后放點油，腌制最少半小時，時間越長肉片越嫩滑，千萬別著急，要不肉不嫩你們又來找我

步驟 3

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蔥、蒜切好，留一點蔥花，一會兒裝飾用

步驟 4

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起鍋燒油，先放蔥蒜，再放郫縣豆瓣醬或紅油豆瓣醬都行，我感覺味道一樣，有火鍋底料的可以放一小塊，味道更佳，小火炒出紅油

步驟 5

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家里只有紅油豆瓣，再加入適量清水，水量看一下一會兒夠煮蔬菜就可以，加鹽、味精、醬油、糖、蠔油、嘗一下，得咸點，最后加一點點陳醋！調好味后，湯燒開后用漏勺把調料殘渣撈出。https://ztepchina.com/zqnews/54.html
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步驟 6

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＊接著放入準備好的蔬菜，愛吃什么菜就放什么菜，菜煮到八分熟，用漏勺撈出放入大碗或盆中備用。

步驟 7

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再次把湯燒開轉小火，用手慢慢地圓著圈往湯里放入肉片，全部放入后，＊千…萬…不用動它，別欠兒欠兒的用鏟子扒拉它啊，會造成脫漿的，而且肉會很碎，一定等5一10秒，再打打散，改成中火。

步驟 8

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等兩、三分鐘，肉片變白熟了就可以了。

步驟 9

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把肉片和湯一起倒入剛才放蔬菜的大碗中，這時會感覺湯有點粘稠，這屬于正常，因為肉片上有淀粉。

步驟 10

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鍋放入多一點的油，一會兒要澆在肉和調料上

步驟 11

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燒油的功夫，在肉片上撒些蔥花、蒜末、麻椒粒、花椒粒、花椒粉、干辣椒、辣椒粉

步驟 12

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我不能吃辣，所以花椒麻椒多放了一點

步驟 13

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這時候鍋里的油也燒熱了，必須得冒煙哈，再澆在調料上，吡啦一聲，哎瑪！太好聽了

步驟 14

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香噴噴的水煮肉片完成了，我去盛飯