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No Plagiarism!Zk7NGs4G9R3chbhQLAayposted on PENANA 材料:五花肉、芽菜、米酒、魚露、青檸(可選)、薑、糖8964 copyright protection118PENANARPcznZTwmJ 維尼
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步驟:8964 copyright protection118PENANAuBDhESrb7C 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 protection118PENANArS6xkJdPEq 維尼
(汆水記得凍水落肉,以煮走肉質內的污垢)8964 copyright protection118PENANApsCm3dJwmD 維尼
122Please respect copyright.PENANAU3MSxKUE4l
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2. 芽菜清水洗走表面污染物,備用8964 copyright protection118PENANAIVGYlarfw3 維尼
122Please respect copyright.PENANAXrc92ZnTQX
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3. 取出五花肉後過冷河(沖冷水),改刀成薄片8964 copyright protection118PENANAZSVTE7F078 維尼
122Please respect copyright.PENANAKJ1bm5ZZOM
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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 protection118PENANAsc7pAmcWRi 維尼
122Please respect copyright.PENANAWWlpv7KBlm
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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 protection118PENANAaux0FUcXWv 維尼
122Please respect copyright.PENANAzTJ7JK1xie
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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 protection118PENANAG2eXlKQusn 維尼
122Please respect copyright.PENANAjMGnNJImXl
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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 protection118PENANARuQUlhhsCH 維尼
122Please respect copyright.PENANAU4tHZEWsAd
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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 protection118PENANAyHhaQDzrvA 維尼
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