No Plagiarism!9zPBptw5PVap0e5PcSEQposted on PENANA 材料:五花肉、芽菜、米酒、魚露、青檸(可選)、薑、糖8964 copyright protection104PENANA18YgZcrrCL 維尼
108Please respect copyright.PENANA484xSbw2t4
8964 copyright protection104PENANA19Tj7R2Qh5 維尼
步驟:8964 copyright protection104PENANAUQRqmgFAt8 維尼
1. 五花肉以薑片、一蓋子米酒汆水,中火滾起繼續大約10-15分鐘8964 copyright protection104PENANAJ45Rsy72Ww 維尼
(汆水記得凍水落肉,以煮走肉質內的污垢)8964 copyright protection104PENANAPUEPHRcaJS 維尼
108Please respect copyright.PENANAiJ1YGnZtkp
8964 copyright protection104PENANAXVbqIYwVJa 維尼
2. 芽菜清水洗走表面污染物,備用8964 copyright protection104PENANAAHczSlipqf 維尼
108Please respect copyright.PENANAQiGJgmcFm4
8964 copyright protection104PENANAoYA5FaBYLu 維尼
3. 取出五花肉後過冷河(沖冷水),改刀成薄片8964 copyright protection104PENANAH7fEldESp1 維尼
108Please respect copyright.PENANA8AEBXjnbMd
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4. 開鑊,涼油熱鍋,如果閣下跟本人一樣用易潔鑊,可以不用加油。肉片落鑊,中小火煎至兩面金黃色。8964 copyright protection104PENANAfbgFXpn6sh 維尼
108Please respect copyright.PENANAtwR77bXx5W
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5. 確保豬肉已經完全煮熟後,加入芽菜,繼續中火翻炒。8964 copyright protection104PENANAwDxUMaOoEc 維尼
108Please respect copyright.PENANAtWRlvV1yiZ
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6. 加入魚露繼續翻炒。怕太鹹,可以加少許糖平衡口味。8964 copyright protection104PENANAJ0VR15gAZC 維尼
108Please respect copyright.PENANAwig6p66onr
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7. 上碟後,喜歡酸味可以加青檸,不加也可以。食得!8964 copyright protection104PENANA7fdEL9UlMv 維尼
108Please respect copyright.PENANAHPfsTfjxlg
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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!XDD8964 copyright protection104PENANAusa50phdkA 維尼
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