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No Plagiarism!xao0lWaCriymgwbxG32Lposted on PENANA 材料:五花肉、芽菜、米酒、魚露、青檸(可選)、薑、糖8964 copyright protection116PENANAVTcPKOCRnT 維尼
120Please respect copyright.PENANAPLhyXcX8z8
8964 copyright protection116PENANADzrPoNHko6 維尼
步驟:8964 copyright protection116PENANAxW3BONLqIK 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 protection116PENANA0Tzaz0gJXZ 維尼
(汆水記得凍水落肉,以煮走肉質內的污垢)8964 copyright protection116PENANAAzPEuonOst 維尼
120Please respect copyright.PENANAdkKfT0uSQQ
8964 copyright protection116PENANAiZER7U9pPz 維尼
2. 芽菜清水洗走表面污染物,備用8964 copyright protection116PENANAjsy3aSymwY 維尼
120Please respect copyright.PENANASIloHKx4Kt
8964 copyright protection116PENANA5BImZE0yR2 維尼
3. 取出五花肉後過冷河(沖冷水),改刀成薄片8964 copyright protection116PENANAzfVPHYiies 維尼
120Please respect copyright.PENANAy8cfSE1Brq
8964 copyright protection116PENANAmPtdoYUMQ9 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 protection116PENANAjDUqhB6zQ4 維尼
120Please respect copyright.PENANACWDPiW4s9K
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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 protection116PENANAUwyFJLVVwA 維尼
120Please respect copyright.PENANARKzRWwennu
8964 copyright protection116PENANAGn1P62WtYF 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 protection116PENANAmL4I7mCF5p 維尼
120Please respect copyright.PENANAxzuo84Q6yD
8964 copyright protection116PENANAnF5ogxDzc9 維尼
7. 上碟後,喜歡酸味可以加青檸,不加也可以。食得!8964 copyright protection116PENANATKu2oJrdLt 維尼
120Please respect copyright.PENANAHO9payPQRf
8964 copyright protection116PENANAn52ejs2zmX 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 protection116PENANAatBdfDFzti 維尼
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