材料：杏鮑菇/雞脾菇、燒汁/鮑汁1234 copyright protection583ＰＥＮＡＮＡ5ilgvWcX8Z 尼

步驟：1234 copyright protection583ＰＥＮＡＮＡPpMeq4z3J3 尼

587Please respect copyright.ＰＥＮＡＮＡLDYgtY0Y9Y
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1. 去菇頭去菇尾，只取中段切片成一CM左右厚度，輕輕沖洗後備用1234 copyright protection583ＰＥＮＡＮＡCycQ8zWuNj 尼

587Please respect copyright.ＰＥＮＡＮＡjFsMzxUger
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2. 菇片𠝹花刀成網狀1234 copyright protection583ＰＥＮＡＮＡ5lXC6ED0Rw 尼

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3. 起鍋涼油，菇片下鍋，以中小火兩面香煎至軟身1234 copyright protection583ＰＥＮＡＮＡxMwC33KgcM 尼

（花刀會因受熱而明顯）1234 copyright protection583ＰＥＮＡＮＡnGXEu2kLUy 尼

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5. 落燒汁，唔洗太多，只要每片的一面足夠接觸就夠。以小火繼續兩面慢煎1234 copyright protection583ＰＥＮＡＮＡhJBMUNLmU6 尼

（想要更似，落鮑汁就冇得輸！）1234 copyright protection583ＰＥＮＡＮＡTgwM8q4QO4 尼

587Please respect copyright.ＰＥＮＡＮＡxU70fCymoy
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6. 收汁後食得！1234 copyright protection583ＰＥＮＡＮＡB0iCqyMawt 尼

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利申：唔好問我份量，份量都係依食客口味、人數而定，而本人的不負責任食譜只係分享個人係平時會煮既菜。所以......如果真係有人想試下跟我呢個方法呢，請自求多福啦！XDD1234 copyright protection583ＰＥＮＡＮＡVfefvyg3sa 尼

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