這是很多小伙伴在生活中都會遇到的一個問題，經常在外面吃飯的都知道，飯店里面炒的肉總是那么嫩滑爽口，讓人越吃越想吃，但是在家總是炒不出那種口感，這是為什么呢？

其實炒肉要想達到滑嫩的效果，關鍵的技巧在于肉的切法和腌制方法，當然炒制的時候也是很重要的一環，下面我們就來說說詳細的制作方法吧！

第一點；肉的切法！

生活中我們炒得最多的就是豬肉了，其次就是牛肉！

切這些肉之前我們可以先觀察一下肉的紋路，不管是切肉絲還是肉片，我們都可以逆著紋路去切，這樣可以有助于打斷肉的纖維，同時還能使肉質更容易入味，達到嫩滑的效果！http://www.blog.sljni.cn/Article/details/5261957.sHtML
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第二點；肉的腌制方法！

不管是豬肉還是牛肉，它們都有一個共同點，那就是自身的腥味，所以去腥也是很關鍵的一步！

去腥增香我們可以選擇常用的料酒，家里沒有料酒的我們可以用蔥姜水，再加適量胡椒粉搭配在一起效果會更好！http://www.blog.sljni.cn/Article/details/4471162.sHtML
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去腥只是其中一步，要想肉吃起來有味道更入味，給肉加底味這步也不能少，比如適量的鹽，生抽，少許雞精味精！

把以上提到的調料和干淀粉加入到肉里面，用手充分的抓拌均勻，然后再加一點點食用油鎖住水分，使肉質里面的水分不被流失，這樣也可以使肉質更加鮮嫩！

第三點；炒制方法！
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http://www.blog.sljni.cn/Article/details/8186441.sHtML
http://www.blog.wakci.cn/Article/details/5090420.sHtML
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炒制方法其實也跟我們平常說的火候掌控差不多。

第一點就是大火快炒，炒肉要用大火快速翻炒，這樣可以使肉在沒有完全喪失水分之前起鍋，保持肉的嫩滑多汁。

第二點就是高溫快炒：炒鍋預熱至油溫六七成熱時，迅速下入腌好的肉片或肉絲，高溫可以使肉表面迅速凝固，鎖住內部的汁水，然后快速調味，將調料充分炒勻之后即可起鍋！

要想炒好一盤滑嫩的肉，方法很重要，其次就是火候的掌握，這跟平常的經驗積累也有很大的關系，也就是大家平常時候所說的熟能生巧！