步骤：
食料：水发木耳，排骨，新鲜藕1段，白菜6片，青尖椒, shiitake 蘑菇6亇，洋葱1亇，青葱数段，大蒜1亇，姜一块，泰红椒10亇
调料：豆辨酱，酒，生抽，老抽，盐，糖桂皮，花椒，小茴香，八角，草果，干红椒，泡椒，胡椒粉•
做法：
1）水发木耳，蘑菇切块，青椒切片，洋葱，藕切片，泰红色椒洗净
2）葱切段，姜切碎，蒜切片，尖干红椒，桂皮，八角，小茴香，花椒，胡椒粉，豆辨酱少许，泡椒少许•
3）胡椒粉，酒，花椒，生、老抽，盐，糖，桂皮，八角，草果，干尖红椒，豆辨酱，泡椒
4）起油锅炒排骨，至断生后，继续焖煮12分钟至外表稍黄，倒出置一旁待用，
5）另起油锅，先炒香葱段，姜碎，蒜片
6）放入尖干红椒，桂皮，八角，小茴香，花椒，胡椒粉炒匀后，加入豆辨酱，泡椒，炒至出红油后，
7）加入已煎至微黄的排骨，炒匀，再加入生，老抽，酒，盐，糖，迅速翻炒均匀置一旁待用，
8）另起油锅，炒香青，红椒，加入木耳，蘑菇，炒匀，盛出待用，
9）另起油锅，先加入藕片煸烧一会，再加入洋葱片快炒均匀，
10）加入排骨和木耳，蘑菇炒匀，
11）撒入白芝蔴和青葱碎，
12）迅速翻炒均匀，
13）干锅中加入洗净的白菜和少许水，开小火，
14）将炒锅中的菜移入干锅中，成品！
![麻辣香锅[点击放大]](http://z.abang.com/f/chuancai/1/3/h/3/-/-/malaxiangguo.jpg)
麻辣香锅的做法其实挺容易的，做法源自干锅，我觉得要味道足，有三件秘密武器，那就是：五香油、郫县豆瓣、火锅调料。
五香油的做法我在水煮鱼一文中介绍过，郫县豆瓣也专门为大家介绍过如何挑选，至于火锅调料，就是超市出售的那种袋装的火锅调料，四川或者重庆出品的都行，用量不多，但是会让菜呈现出特殊的香味。
下面就为大家介绍麻辣香锅的做法哈，别嫌我啰嗦哦：）~~
麻辣香锅的材料：
麻辣香锅的材料非常广泛，基本适合炒制的都可以用来做麻辣香锅，但是基本需要事先处理一下，就是用水焯熟，可以把麻辣香锅的材料分成以下几大类，大家可以根据自己的喜好来选择。
蔬菜类：青笋、莲藕、竹笋、圆白菜、蘑菇、金针菇、花菜、西兰花、土豆、红薯等
干货类：木耳、魔芋等
海鲜类：鱿鱼、虾、螃蟹、魔芋等
肉类：五花肉、午餐肉、牛蛙、鳝鱼等
内脏类：百叶、毛肚、鸭肠、鸭胗等
丸类：素丸子、肉丸、鱼丸等
豆制品：豆腐干、腐竹、冻豆腐等
我这次的麻辣香锅用了：蘑菇、平菇、藕片、青笋、木耳、五花肉、芹菜、花菜
调料：（800克材料的量，可以根据自己的材料增减，但是我觉得每种菜品不要太多，50-100克差不多，6-8个品种一锅比较好）
麻辣香锅的调料：五香油100ml、郫县豆瓣（剁碎）2汤匙（30ml）、火锅调料50克、干辣椒80克、姜片15克、大蒜20克、葱段15克、料酒1汤匙（15ml）、糖2茶匙（10ml）、盐酌情添加、鸡精少量、白芝麻适量、香菜适量
五香油材料：八角2块、花椒5克、草果1个、干辣椒10克、茴香5克、肉寇1个、山奈1块、桂皮1块、香叶2片、油
麻辣香锅的做法：
1、先说“五香油”的做法，这种油因为吸收了香料的味道会特别香，除了炒麻辣香锅，还可以做水煮鱼、凉拌菜。做法：锅中放入油，将八角、花椒、干辣椒、草果、山奈、桂皮、香叶放入，用小火加热，直到把香料炸成棕黄色，捞出香料不要，油待用。
2、处理准备炒麻辣香锅的材料，平菇去根洗净丝成小块；蘑菇去根洗净切成小块；青笋去皮洗净切成粗条；藕去皮洗净切成薄片；木耳用水泡发，去蒂洗净；五花肉去皮切成薄片；芹菜去根去老叶切成段；花菜摘成小朵，洗净。总之就是把准备制作的材料都做初步加工。
3、把除五花肉的其他材料依次放入沸水中焯熟，注意火候，口感清脆的材料比如青笋稍微煮就行，不要煮软了。制作麻辣香锅的大部分材料都需要事先处理，用水焯熟或者用油炸熟，这样便于快速翻炒。处理好的材料要沥干水分，不然做出的麻辣香锅会水水的。
4、将干辣椒的表面用湿毛巾擦干净，剪成段，辣椒籽不要，如果使用那种灯笼椒也可以不剪。
5、锅烧热，放入五香油，烧热以后放入干辣椒炸香，注意不要炸变色了，油变红香味出来以后就马上捞出来，沥干油待用。
6、放入五花肉炒出油，慢慢煸得干一些好吃，如果不喜欢五花肉就可以直接炒郫县豆瓣和火锅调料了。
7、放入郫县豆瓣炒香和火锅调料，炒出红油和香味。
8、加入姜片、大蒜炒香。
9、依次放入材料，耐火候的先放（比如蘑菇、花菜）不耐火候的后放（比如青笋），手脚麻利地翻炒均匀，加入料酒炒匀。
10、将事先炸过的干辣椒放入一起炒。加入糖、盐（视情况，豆瓣、火锅调料里都有盐）、鸡精（依各人口味）调味，炒匀即可，用大碗盛出洒上芝麻和香菜即可。
制作小贴士：
1、调料可以根据自己的口味以及材料的多少进行调整，但是我觉得郫县豆瓣和火锅调料是不可少的，使用袋装的火锅调料其实是个省事的办法，可以使炒出的麻辣香锅具有特殊的香味，超市出售的四川或者重庆出品的火锅调料就可以，用多少可以根据自己的口味来调整。用剩下的火锅调料可以密封以后冷藏或者冷冻保存。
2、因为在五香油里使用了花椒，所以在炒麻辣香锅的时候我就没有再放花椒了，我不喜欢吃的时候费劲挑花椒或者吃起来咬到花椒的感觉。
3、制作麻辣香锅的大部分材料都需要事先处理，用水焯熟或者用油炸熟（红薯条、土豆条等），这样便于快速翻炒。处理好的材料要沥干水分
4、麻辣香锅其实没什么技术含量，除了调料以外，需要注意的是材料的“火候”，该脆的得脆，该软的得软，不然就不好吃了。
Morton's Steakhouse 的牛排很好吃，但一家四口去吃一次二百块还不够，而且去餐馆吃饭不仅仅是钱的问题，有时还没有那么长的时间去等。毛主席教导我们说：“自己动手，丰衣足食”，自己来做也很不错。网上教你做牛排的方法成百上千，试过多种，觉得Martha Stewart 的 Recipe 较好，喜欢吃牛排的同学不妨一试。
首先买牛排要买有USDA等级标签的。可以从COSTCO里七块钱一磅的开始，水平练好了再买二十块钱一磅的。下面是具体步骤：
A：把较厚的平底锅用一点黄油加高热。在下锅煎前在牛排上撒些黑胡椒和粗盐，记住，不要先腌。
B：煎大约三四分钟，煎时不要动，然后翻过来再煎二三分钟。可以根据牛排的厚度和你自己喜欢的生熟程度调整煎的时间。
C：牛排取出放大约十分钟，让牛排自熟，之后就外焦内嫩。如果你煎的时候内部已经没有红色了就说明你煎老了，肯定不好吃了。
D：不要洗锅，把蔬菜，象青豆，玉米，胡罗卜，芹菜块等放里面炒熟，就肉菜都全了。
(1) USDA Choice 是入门级别，但够好了
(2) 加黄油把锅烧热
(3) 记住千万不要煎过头了
(4) 拿出来放十分钟自熟
(5) 俺比较野蛮，喜欢较生的
(6) 葡萄酒配牛排很合适
要品尝牛排的鲜味，煎完后，切开一小块，放入口中，去感受肉质，肉汁和鲜味，好的牛排入口软熟，肉汁多，牛味十足，慢慢去品尝去咀嚼，去感受，吃到一半先加汁，再享受另一种味道，这才是吃牛排啊！
主材：，新鲜西冷牛排1大块，土豆2-3个，去皮切成方块，腌料：，盐少许，黑胡椒少许，糖少许，黄金土豆用的：，欧芹香草少许，牛油，溶化，红酒汁：，蒜蓉1汤匙，牛油1汤匙，金宝浓缩鸡汤50毫升，水80毫升，红酒60毫升，盐少许，中个洋葱1个，去皮切丝，生粉3汤匙
小诀窍:
下次还是买牛里脊好了，这个没有里脊嫩，反正是无鸡鸭也可，吃起来也还行
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