【回锅肉】，" attr ":" { " be-class ":" } " }，
-成分-"，"属性":" { " be-class ":" } " }，
五花肉/葱/青蒜/豆豉/泡椒/葱姜蒜/，" attr ":" { " be-class ":" } " }，
料酒/豆瓣酱/白糖/味精/酱油/胡椒粉/，" attr ":" { " be-class ":" } " }，
-具体步骤-"，" attr ":" { " be-class ":" } " }，
材料:五花肉提前煮至六七成熟，晾干后用斜刀切薄片，葱切片，青蒜切片。"，" attr ":" { " be-class ":" } " }，
酱料:提前将干豆豉剁碎，放入油中浸泡20分钟以上。豆豉、泡椒、豆瓣酱的比例为1:2:3。"，" attr ":" { " be-class ":" } " }，
烹饪:中火煸炒五花肉，加入一勺料酒，将调好的酱料和蒜用小火煸炒至油腻的一面，煸炒红油，然后放入葱姜，再放入一勺白糖，少许味精，酱油和胡椒粉，倒入葱翻炒，出锅前放入青蒜，用稀酱翻炒。"，" attr ":" { " be-class ":" } " }
