No Plagiarism!GydtrHp43JwPDlj6ypkBposted on PENANA 材料:五花肉、芽菜、米酒、魚露、青檸(可選)、薑、糖8964 copyright protection105PENANAhSfUSL1n3f 維尼
109Please respect copyright.PENANAS2kj7fiqUp
8964 copyright protection105PENANAX7q6vMo46E 維尼
步驟:8964 copyright protection105PENANAGnuiaBBwMs 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 protection105PENANAcMPwugexce 維尼
(汆水記得凍水落肉,以煮走肉質內的污垢)8964 copyright protection105PENANAGq7qixdEHz 維尼
109Please respect copyright.PENANAMBNvobFRu8
8964 copyright protection105PENANAX3kRw59IZo 維尼
2. 芽菜清水洗走表面污染物,備用8964 copyright protection105PENANAF53I7EpNQ8 維尼
109Please respect copyright.PENANAWCNRrVruN1
8964 copyright protection105PENANAgUpgX0BTzK 維尼
3. 取出五花肉後過冷河(沖冷水),改刀成薄片8964 copyright protection105PENANAg0TG6O1I70 維尼
109Please respect copyright.PENANAntNSTgjsh8
8964 copyright protection105PENANA5XNCWEAhO7 維尼
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 protection105PENANAtbQvopPEOZ 維尼
109Please respect copyright.PENANAaQCIdfCGJF
8964 copyright protection105PENANAQCDsC9mpX7 維尼
5. 確保豬肉已經完全煮熟後,加入芽菜,繼續中火翻炒。8964 copyright protection105PENANAnnSQrqc8Ym 維尼
109Please respect copyright.PENANAtq5yIwu7x2
8964 copyright protection105PENANAk52ooIIiaA 維尼
6. 加入魚露繼續翻炒。怕太鹹,可以加少許糖平衡口味。8964 copyright protection105PENANAFCqxEgSLNS 維尼
109Please respect copyright.PENANAz5fH5xQE0M
8964 copyright protection105PENANAWaPryzO2rX 維尼
7. 上碟後,喜歡酸味可以加青檸,不加也可以。食得!8964 copyright protection105PENANAetQQfrv6Zz 維尼
109Please respect copyright.PENANAR0dHTNC9fi
8964 copyright protection105PENANAaww9WhVY4B 維尼
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 protection105PENANA69UyxXEtaM 維尼
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